I LOVE anything made with peanut butter, so I’m definitely going to make this peanut butter pasta dish soon. This meal is high in fiber (ww pasta), full of veggies (sugar snap peas), protein (tofu), and healthy fats (peanut butter). Thanks for sharing, Alma!
1/2 package whole wheat spaghetti
1/2 block tofu (about 7 oz, drained)
1 bag frozen sugar snap peas
1/3 cup chunky (or not) peanut butter
3 tablespoons vinegar (I use rice vinegar from Trader Joe’s)
3 tablespoons soy sauce
Siracha sauce or chili to taste
Boil the pasta and steam the snap peas.
While that’s going on, mix the peanut butter, vinegar, soy sauce, and siracha sauce with a spoon until it is homogeneous.
Chop the tofu in small pieces (or crumble it – your choice)
Mix everything together… and Enjoy!