Nutty Tofu Noodles
Easy,  Entrées,  Gluten Free,  Recipes,  Vegan,  Vegetarian

Nutty Tofu Noodles

Some days, you just need something quick and simple for dinner. I made this tofu dish from Rachael Ray on one of those days.

It was good – quick and filling, but nothing too special. I think it was partly because I used whole grain spaghetti, and the sauce didn’t quite make it… saucy enough. It also needed a bit of heat, so I ended up adding chili garlic sauce to it.

Nutty Tofu Noodles

When I had it leftover for lunch, I added a bit of peanut oil, some low sodium soy sauce and Sriracha, and it was better than it was on day 1. Just something to note. It’s definitely a quick and easy, satisfying meal. Just don’t expect to be blown away.

Nutty Tofu Noodles
Rachael Ray

16 ounces firm tofu, cubed
1/4 cup peanut butter
1/4 cup soy sauce*
2 tablespoons rice vinegar
1/2 pound linguine*
1 head broccoli, chopped
Peanuts

Bake tofu at 425 degrees on parchment-lined baking sheet for 10 minutes. Mix next 3 ingredients. Cook noodles according to instructions on box, adding broccoli 5 minutes before noodles are done. Drain; mix with sauce and tofu. Sprinkle with peanuts.

*Optional: use Gluten Free

Big Flavors Rating: 3 Stars

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