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Cashew Noodle, Broccoli & Tofu

Tofu is a easy meatless option that still provides a good amount of protein and has a mild, versatile taste. Coconut aminos are a healthier alternative to soy sauce with 73% less sodium, B-vitamins, and amino acids this food is also great for those with gluten or soy allergies.

INGREDIENTS:

1 LARGE HEAD BROCCOLI, CUT INTO FLORETS

1 CUP UNSHELLED EDAMAME

1 CUP SHREDDED CARROTS

¾ POUND WHOLE WHEAT PASTA

3 TBSP COCONUT AMINOS

¼ CUP ROASTED, UNSALTED CASHEWS

1 8 OZ PKG TOFU (sear or bake, add a Thai or Teriyaki sauce for more flavor)

Servings: 4
Nutrition per Serving: 480 Calories, Fat 1.3g, Carbs 67g, Fiber 7g, Sugar 4g, Protein 24g

DIRECTIONS:

STEP 1:

In large pot, fill ¾ full, boil broccoli for 3-4 minutes. Remove from water and set aside.

STEP 2:

From same water, boil noodles until al dente (7-8 minutes).

STEP 3:

While noodles cook, place aminos, cashews, and ½ cup water into a blender and puree.

STEP 4:

Drain noodles.

STEP 5:

Combine noodles, tofu, broccoli, carrots, and edamame into pot cooking over medium heat until heated through (3-4 minutes.)

Makes 4 servings.

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