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Vegan Spaghetti Squash Pad Thai with Tofu
PICKLES AND HONEY17Ingredients
60Minutes
380Calories
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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. low sodium soy sauce
- 3 Tbsp. sweet chili sauce
- 1 Tbsp. rice wine vinegar
- 1 spaghetti squash (medium)
- extra-virgin olive oil (for drizzling)
- sea salt (for seasoning)
- 2 Tbsp. peanut oil (roasted)
- 14 oz. firm tofu (extra-, drained, pressed & cubed)
- 2 Tbsp. cornstarch
- 1 head broccoli (florets only, chopped)
- 5 scallions (sliced)
- 3 cloves garlic (minced)
- 1 cup bean sprouts
- fresh cilantro (chopped)
- roasted peanuts (crushed)
- lime wedges
- Sriracha
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol0mg0% |
Sodium770mg32% |
Potassium1010mg29% |
Protein21g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber7g28% |
Sugars5g |
Vitamin A30% |
Vitamin C210% |
Calcium70% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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