Low FODMAP Zoodles, Noodles & Sprouts Salad

5 10 308
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 8
Low FODMAP Zoodles, Noodles & Sprouts Salad
Health Highlights

Ingredients


397 gm Tofu, regular, extra firm (drained)
227 gm Chickpea Fusilli
199 gm Zucchini (spiral cut)
2 cup Mung bean sprouts, raw
2 medium Carrots (shredded)
1 1/4 cup Low FODMAP Peanut Lime Sauce

Low FODMAP Peanut Lime Sauce

3 1/8 tbsp Extra virgin olive oil, garlic-infused
3 1/8 tbsp Coconut aminos, Coconut Secret
3 1/8 tbsp Apple cider vinegar
3 1/8 tbsp Peanut butter, smooth
1 2/3 tbsp Lime juice (fresh) (fresh squeezed)
1 2/3 tbsp Sesame oil (toasted)
3/4 stalk(s) Green onion (green parts only, roughly chopped)
3/4 tbsp Brown sugar (firmly packed light)
3/4 tbsp Ginger paste
1/3 tbsp Water (if needed)

Instructions


  1. 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.
  2. 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.

Instructions for "Low FODMAP Peanut Lime Sauce"

  1. Place all the ingredients in a blender carafe in the order listed (you need a lot of liquid beneath the peanut butter to help it blend). Blend until super smooth, scraping down carafe as needed. Add water, a tablespoon at a time, to thin out, if needed. I usually do not need it; it is very dependent on the moisture level of your peanut butter. Sauce is ready to use or refrigerate in airtight container for up to 1 week.
  2. It will thicken appreciably in the fridge. Bring back to room temp and/or re-blend and/or add a bit more water before using.

Nutrition Facts

Per Portion

Calories 308
Calories from fat 144
Calories from saturated fat 21.7
Total Fat 16.0 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 7.2 g
Cholesterol 0
Sodium 306 mg
Potassium 555 mg
Total Carbohydrate 31 g
Dietary Fiber 6.3 g
Sugars 9.2 g
Protein 13.7 g

Dietary servings

Per Portion


Grain 0.3
Meat Alternative 0.5
Vegetables 0.9

Energy sources


Pygal36%458.8667736617465156.5280035326102347%333.5038602701569269.418892024961718%333.49995908767147120.5835455349304236%47%18%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main
Salad




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