Noodles with Carrots, Spinach and Cabbage
Equipment
- 1 baking dish
- 1 pot large
- 1 medium bowl
- 1 small bowl
- 1 large serving bowl
Ingredients
Salad
- 1 lb tofu firm, drained and pressed
- 1 lb noodles linguini
- 4 cups spinach baby
- 4 carrots peeled into ribbons
- 1/2 cabbage red or green, medium, thinly sliced
- 3 scallions cut into 1/2 inch pieces – mostly green
Dressing
- 1/4 cup vegetable oil
- 1/4 cup sesame seed oil toasted (optional- but adds great flavor (Substitute more oil if not available)
- 4 tbsp reduced sodium soy sauce or Tamari
- 2 tbsp rice wine vinegar
- 2 tsp maple syrup
- 2 tbsp mustard prepared
- 1 tbsp ginger fresh – finely chopped
Instructions
- Prepare the dressing and use 1/2 for marinating the tofu and the remainder for dressing the salad.
- After pressing the tofu for 20-30 minutes, cube and toss the tofu in 1/2 the dressing . Marinate for 2 hours +.
- Drain the tofu and bake at 400 degrees F for 20 -30 minutes until brown, stirring occasionally.
- While the tofu is baking, cook the noodles in a large pot of salted boiling water until al dente. Drain and transfer to a large serving bowl.
- Add spinach, cabbage, carrots, cooked tofu, scallions to the noodles and toss.
- Pour the remainder of the saved dressing over the noodle salad and toss to combine until well coated. Enjoy!
- Noodle salad will taste best if it sits in the refrigerator after dressing for a few hours or overnight.