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Cool Asian noodles with tofu, cashews, and sesame vinaigrette
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| Total time: 25 mins |
Serves: 2
Cook 5ounces spagetti (about 1/3 of a box) according to the package directions; drain and run under cold water to cool. Toss with 1 shredded carrot, 1 Kirby cucumber (cut into 1/4-inch pieces) 4ounces firm tofu (cut into cubes) 1/4 chopped roasted cashews, 1tbsp canola oil, 1tbsp fresh lime juice, 2tsp toasted sesame oil, and 1/2tsp kosher salt. Divide salad between 2 containers and refrigerate fir up to 1 day in advance.
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