rice noodles

  • Pesto Tofu Rice Noodles

    1 14 oz package firm tofu, rinsed and drained
    2 tablespoons extra virgin olive oil
    1 cup packed fresh spinach leaves
    1/4 cup chopped walnuts
    2 garlic cloves
    1/4 teaspoon pepper
    2 tablespoons fresh lemon juice
    2 tablespoons reduced-fat Parmesan cheese
    1 9 oz package wide, flat rice noodles

    1. Pat tofu block dry, cut into bite-sized pieces, and arrange on a greased baking pan. Broil 10 minutes each side.
    2. Combine next 7 ingredients in a food processor, pulsing to desired pesto texture.
    3. In a medium saucepan, prepare noodles according to package directions; drain, but leave noodles and a little liquid in the pan. Add tofu and pesto to noodles and serve.

    nutrition info per serving (4): 325 calories; 21 g fat; 3 g saturated fat; 2 mg cholesterol; 18 g protein; 21 g carbohydrates; 4 g fiber; 69 mg sodium