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Asian “Noodle” Salad with Tofu (Stage 2)
INGREDIENTS:
  • - 2- 8oz bags Tofu Shirataki noodles, rinsed and drained
  • - 2 block Azumaya Extra Firm Light Tofu, chopped (if desired you can grill then chill for added flavor)
  • - 2 bell peppers, thinly sliced (red and yellow work well)
  • - 2 cups shredded carrots (can purchase these in a bag already shredded)
  • - 2 cups shredded cabbage (can purchase these in a bag already shredded)
  • - ¼ cup fresh cilantro, minced
  • - ½ cup TJ’s Spicy Peanut Vinaigrette
  • - 2 Tbsp. finely chopped peanuts

Place all ingredients in large bowl and toss to evenly coat with the vinaigrette. Serve immediately; you can refrigerate any leftovers for another meal the next day. Planning ahead is key!

Prep Time 00:05; Cook Time 00:00; Total Time 00:05; Calories 318; Carbohydrates 30g; Fat 13g; Protein 23g; Serving Size 1; Sodium 322mg; Recipe Yield 4

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