Nutty Tofu Noodles
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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.
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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
