Cashew Noodles with Broccoli and Tofu


This was really tasty. It was ready at least 20 minutes before we actually sat down to eat (Matt and Harry were at swim lessons), so it dried out a bit, but I really enjoyed it. And it made a ton of food, so I’ve got three tubs of it for lunches. Harrison refused to eat it, Matt cleaned his plate, and I had seconds!

Cashew Noodles with Broccoli and Tofu
adapted from Whole Foods

1 large head organic broccoli, cut into small florets
3/4 pound enriched egg noodles
1/4 cup roasted, unsalted cashews
1 14-ounce package extra firm tofu, cut into 1-inch squares and baked
cashew vinaigrette (2 T soy sauce, 2 T rice vinegar, honey, crushed red pepper to taste, 1/4 c cashews, blended)

Steam broccoli. Cook noodles until al dente (about 8 minutes). Drain noodles, return to pot. Add baked tofu, broccoli, cashews, vinaigrette. Toss and heat on low very briefly. Serve immediately. Enjoy!

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1 Comment

  1. Crystal K.

     /  July 2, 2010

    Hey Melanie! This looks delicious! I will have to try it soon.

    Reply

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