Creamy Thai Peanut Noodles with Roasted Vegetables and Crispy Tofu

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

Creamy Thai Peanut Noodles with Roasted Vegetables and Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Thai Peanut Noodles with Roasted Vegetables and Crispy Tofu

Enjoy a vibrant fusion of textures and flavors in this creamy Thai-inspired dish. Silky whole wheat noodles mingle with roasted bell peppers, carrots, broccoli, and snap peas, while crispy tofu provides a satisfying protein punch. A light, tangy peanut sauce ties everything together for an irresistibly delicious meal.

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NUTRITION

546kcal
Protein
32.6g
Fat
21.6g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra-Firm Tofu

1 cup Whole Wheat Noodles (cooked)

1 tbsp Peanut Butter

1/4 cup Low-Fat Coconut Milk

1/2 cup Bell Pepper (sliced)

1 small Carrot (chopped)

1/2 cup Broccoli florets

1/2 cup Snap Peas

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into cubes. For extra crispiness, lightly coat with a sprinkle of salt and a drizzle of oil.

  • 2

    Preheat your oven to 400°F. Spread the bell pepper, carrot, broccoli, and snap peas on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, cook the whole wheat noodles according to package instructions. Drain and set aside.

  • 4

    Prepare the peanut sauce by whisking together peanut butter and low-fat coconut milk until smooth. Adjust seasoning with a squeeze of lime juice or a pinch of salt if desired.

  • 5

    In a non-stick skillet, pan-fry the tofu cubes over medium-high heat until all sides are crispy and golden.

  • 6

    In a large bowl, toss the cooked noodles with the toasted tofu, roasted vegetables, and peanut sauce until well combined.

  • 7

    Plate the dish and serve warm, enjoying the harmony of creamy sauce, crunchy vegetables, and crispy tofu.

Creamy Thai Peanut Noodles with Roasted Vegetables and Crispy Tofu

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

Creamy Thai Peanut Noodles with Roasted Vegetables and Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Thai Peanut Noodles with Roasted Vegetables and Crispy Tofu

Enjoy a vibrant fusion of textures and flavors in this creamy Thai-inspired dish. Silky whole wheat noodles mingle with roasted bell peppers, carrots, broccoli, and snap peas, while crispy tofu provides a satisfying protein punch. A light, tangy peanut sauce ties everything together for an irresistibly delicious meal.

NUTRITION

546kcal
Protein
32.6g
Fat
21.6g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra-Firm Tofu

1 cup Whole Wheat Noodles (cooked)

1 tbsp Peanut Butter

1/4 cup Low-Fat Coconut Milk

1/2 cup Bell Pepper (sliced)

1 small Carrot (chopped)

1/2 cup Broccoli florets

1/2 cup Snap Peas

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut it into cubes. For extra crispiness, lightly coat with a sprinkle of salt and a drizzle of oil.

  • 2

    Preheat your oven to 400°F. Spread the bell pepper, carrot, broccoli, and snap peas on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 3

    While the vegetables roast, cook the whole wheat noodles according to package instructions. Drain and set aside.

  • 4

    Prepare the peanut sauce by whisking together peanut butter and low-fat coconut milk until smooth. Adjust seasoning with a squeeze of lime juice or a pinch of salt if desired.

  • 5

    In a non-stick skillet, pan-fry the tofu cubes over medium-high heat until all sides are crispy and golden.

  • 6

    In a large bowl, toss the cooked noodles with the toasted tofu, roasted vegetables, and peanut sauce until well combined.

  • 7

    Plate the dish and serve warm, enjoying the harmony of creamy sauce, crunchy vegetables, and crispy tofu.