NUTRITION

SERVINGS

INGREDIENTS

7 oz extra firm tofu

0.75 cup shelled edamame

0.5 oz dry soba noodles

0.5 tbsp creamy peanut butter

1 tbsp nutritional yeast

1 tbsp tamari

1 tbsp rice vinegar

2 cup fresh baby spinach

1 tsp fresh ginger

1 clove garlic

0.25 tsp red pepper flakes

0.5 tsp sesame seeds

PREPARATION

• 1

  Boil a small pot of water and cook the soba noodles for 5-6 minutes until tender, then drain and rinse with cold water.

• 2

  Press the extra firm tofu to remove excess moisture, then cut into bite-sized cubes.

• 3

  In a non-stick skillet over medium heat, lightly brown the tofu cubes and edamame for about 8 minutes until the tofu is golden.

• 4

  In a small bowl, whisk together the peanut butter, nutritional yeast, tamari, rice vinegar, grated ginger, minced garlic, and red pepper flakes.

• 5

  Add the cooked noodles and fresh baby spinach to the skillet with the tofu, pouring the peanut sauce over the top.

• 6

  Toss everything together for 1-2 minutes until the spinach is just wilted and the noodles are coated in the creamy sauce.

• 7

  Serve immediately topped with a sprinkle of sesame seeds for a nutty crunch.