Ingredients

The following ingredients have 8 Servings
  • 14- ounces (400 g) extra-firm tofu, (drained)
  • 8- ounces (225 g) chickpea spaghetti, (such as Banza brand, cooked al dente, drained)
  • 7- ounces (200 g) zucchini noodles
  • 2 cups (200 g) mung bean sprouts
  • 2 carrots, (trimmed and shredded)
  • ½ cup (16 g) chopped fresh cilantro
  • 1 ¼ cups (300 ml) Low FODMAP Peanut Lime Sauce, (or to taste)

Instruction

  • Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will hold its shape in the salad. Once tofu has drained, discard paper towels and cut tofu into cubes and set aside.
  • In a large mixing bowl, toss together the cooked spaghetti, zoodles, bean sprouts, shredded carrots and cilantro. Drizzle on about 1 cup (240 ml) Low FODMAP Peanut Lime Sauce. Toss in tofu and add more dressing, if needed. Salad is ready to eat or may be refrigerate in an airtight container for up to 3 days.