Whole Wheat Spaghetti with Peanut Butter, Tofu and Vegetables

Name: Whole Wheat Spaghetti with Peanut Butter, Tofu and Vegetables
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 6 1/2 oz. uncooked whole wheat spaghetti (1/2 box); 2/3 cup Jif® Omega-3 Creamy Peanut Butter, plus 2 tablespoons, divided; 1/2 cup firm silken tofu; 2 tablespoons red wine vinegar; 2 tablespoons reduced sodium soy sauce; 1 1/2 teaspoons dark sesame oil; 2 teaspoons peeled, chopped gingerroot; 1 teaspoon chopped garlic; 1 teaspoon crushed red pepper flakes, or to taste; 3 tablespoons Crisco® Puritan® Canola Oil with Omega-3 DHA, plus 1 teaspoon, divided; 1 (1 lb.) bag frozen broccoli stir-fry vegetables; 1 teaspoon toasted sesame seeds

Whole Wheat Spaghetti with Peanut Butter, Tofu and Vegetables was pinched from <a href="http://www.jif.com/Recipes/Details/5548" target="_blank">www.jif.com.</a>

INGREDIENTS

•

6 1/2 oz. uncooked whole wheat spaghetti (1/2 box)

•

2/3 cup Jif® Omega-3 Creamy Peanut Butter, plus 2 tablespoons, divided

•

1/2 cup firm silken tofu

•

2 tablespoons red wine vinegar

•

2 tablespoons reduced sodium soy sauce

•

1 1/2 teaspoons dark sesame oil

•

2 teaspoons peeled, chopped gingerroot

•

1 teaspoon chopped garlic

•

1 teaspoon crushed red pepper flakes, or to taste

•

3 tablespoons Crisco® Puritan® Canola Oil with Omega-3 DHA, plus 1 teaspoon, divided

•

1 (1 lb.) bag frozen broccoli stir-fry vegetables

•

1 teaspoon toasted sesame seeds

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes