Peanut Noodles with Broccoli and Tofu

8oz linguini

1 lb extra firm tofu cut into 1 inch cubes

1 TBSP olive oil

1tsp and 1tsp salt

2 cups broccoli cut in to large bit size pieces

1 delicata squash seeded and sliced into 1/4 inch crescents (skin left on)

1/2 cut peanut butter

1/4 cup tamari or soy sauce

1/4 cup toasted sesame oil

2 TBSP maple syrup or sugar

1 TBSP and 1 tsp red chili flakes

2 TBSP rice wine vinegar

1/4 cup water

1 TBSP black sesame seeds

1/4 cup roasted peanuts chopped

4 scallions diced

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Prep all vegetables

Pre heat oven to 350°

Toss tofu with olive oil and 1 tsp salt – place on baking sheet in cook for 20 minutes – flip once

In pot bring a few cups of water to a boil and add pasta – turn off heat and let sit stirring often for 12 minutes – drain and rinse

In a pot bring a few cups of water to a boil and add the squash – cover and cook on medium heat for 15 minutes Remove squash and add broccoli to water – cook 5 minutes – drain

Combine all other ingredients, except for seeds, scallions and nuts, in food processor or blender and puree together until it’s a thick liquid – add salt to taste

Mix peanut sauce with noodles

Serve with tofu, vegetables and top with seeds, nuts and scallions

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program. 

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