Cashew Noodles with Broccoli and Tofu
By Jod20
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Ingredients
- Salt & Ground Pepper to taste
- 1 large head organic broccoli, stemmed and cut into small florets
- 6 cups whole wheat pasta; shells, penne or any shape pasta.
- 3 TBSP Organic Ginger Soy vinaigrette
- 1/4 cup roasted, unsalted cashews
- 1 8oz package tofu-lin tofu (soy boy brand) cut into 1"cubes
Details
Preparation
Step 1
Bring a large pot of salted water to a boil, add broccoli and cook until al dente, 3-4 minutes. Using a slotted spoon, transfer broccoli to a large bowl; set aside. Return water to a boil; add noodles and cook until al dente, 7-8 minutes. Drain well. Puree in blender or food processor the vinaigrette, cashews, and 1/2 cup water. Return noodles to pot alnong with cashew mixture, broccoli and tofu and cook over medium heat, tossing gentl, until heated through 1-2 minutes.
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