NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Soba noodles

11 oz Extra firm tofu

0.25 cup Shelled edamame

0.5 tbsp Creamy peanut butter

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tbsp Tamari

1 tbsp Rice vinegar

1 tsp Fresh ginger

1 clove Garlic

0.25 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Sesame oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Press the extra firm tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.

• 3

  Place the tofu cubes, broccoli florets, and sliced red bell pepper on the baking sheet and toss with sesame oil, sea salt, and black pepper.

• 4

  Roast the vegetables and tofu in the oven for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the broccoli is tender.

• 5

  While roasting, bring a pot of water to a boil and cook the soba noodles for 4 to 5 minutes until al dente, then drain and rinse with cold water.

• 6

  In a small bowl, whisk together the creamy peanut butter, tamari, rice vinegar, grated fresh ginger, minced garlic, and red pepper flakes until smooth.

• 7

  Add a tablespoon of warm water to the sauce if needed to reach a pourable, creamy consistency.

• 8

  In a large mixing bowl, combine the cooked soba noodles, roasted vegetables, tofu, and shelled edamame.

• 9

  Pour the peanut sauce over the noodle mixture and toss thoroughly until every strand and vegetable is well-coated.