Creamy Vegan Thai Peanut Noodles with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

Enjoy a vibrant, satisfying bowl of zesty Thai-inspired noodles featuring crispy tofu, spiralized zucchini, edamame, and crunchy veggies tossed in a silky, tangy peanut sauce. This dish is a perfect blend of textures and bold flavors that marry the creaminess of peanut butter with the refreshing zing of lime and garlic.

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NUTRITION

567kcal
Protein
41.2g
Fat
29g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 medium zucchini (spiralized)

2 tbsp Natural Peanut Butter

0.5 cup shelled Edamame

1 medium Red Bell Pepper

0.5 cup shredded Carrot

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic, minced

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into small cubes.

  • 2

    Heat a non-stick skillet over medium heat with a drizzle of oil. Add the tofu cubes and cook until they are crispy and golden on all sides. Remove and set aside.

  • 3

    In a small bowl, whisk together the natural peanut butter, lime juice, soy sauce, minced garlic, and a couple of tablespoons of warm water to create a smooth, creamy sauce.

  • 4

    Prepare your spiralized zucchini noodles by lightly tossing them in a bowl. Add the sliced red bell pepper, shredded carrot, and shelled edamame.

  • 5

    Pour the peanut sauce over the vegetable mixture and toss to evenly coat.

  • 6

    Gently fold in the crispy tofu cubes, and adjust seasoning with extra soy sauce or lime juice if desired.

  • 7

    Serve immediately, enjoying the balance of creamy, tangy sauce with the crispy tofu and fresh vegetables.

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Thai Peanut Noodles with Crispy Tofu

Enjoy a vibrant, satisfying bowl of zesty Thai-inspired noodles featuring crispy tofu, spiralized zucchini, edamame, and crunchy veggies tossed in a silky, tangy peanut sauce. This dish is a perfect blend of textures and bold flavors that marry the creaminess of peanut butter with the refreshing zing of lime and garlic.

NUTRITION

567kcal
Protein
41.2g
Fat
29g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 medium zucchini (spiralized)

2 tbsp Natural Peanut Butter

0.5 cup shelled Edamame

1 medium Red Bell Pepper

0.5 cup shredded Carrot

1 tbsp Lime Juice

1 tbsp Low-Sodium Soy Sauce

1 clove Garlic, minced

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into small cubes.

  • 2

    Heat a non-stick skillet over medium heat with a drizzle of oil. Add the tofu cubes and cook until they are crispy and golden on all sides. Remove and set aside.

  • 3

    In a small bowl, whisk together the natural peanut butter, lime juice, soy sauce, minced garlic, and a couple of tablespoons of warm water to create a smooth, creamy sauce.

  • 4

    Prepare your spiralized zucchini noodles by lightly tossing them in a bowl. Add the sliced red bell pepper, shredded carrot, and shelled edamame.

  • 5

    Pour the peanut sauce over the vegetable mixture and toss to evenly coat.

  • 6

    Gently fold in the crispy tofu cubes, and adjust seasoning with extra soy sauce or lime juice if desired.

  • 7

    Serve immediately, enjoying the balance of creamy, tangy sauce with the crispy tofu and fresh vegetables.