Asian-Inspired Tofu Skewers

Tofu is a great option for vegetarian lunchboxes…it’s delicious warm or cold and requires little cooking. Make this recipe gluten-free by choosing Simple Truth™ Gluten Free Pasta and your favorite gluten-free dressing.

Serves: 4Prep: 15 minutesCook: 20 minutesTotal: 35 minutes

Serves: 4

Ingredients

  • 1 package (14 oz.) Simple Truth Organic™ Extra Firm Tofu
  • Kroger® Non Stick Coconut Cooking Spray
  • 1/2 cup Simple Truth Organic™ Asian Style Sesame Vinaigrette, divided
  • 8 toothpicks
  • 1/2 package (16 oz.) Simple Truth Organic™ Whole Wheat Spaghetti
  • 1 package (10 oz.) Simple Truth Organic™ Edamame, thawed
  • 2 green onions, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 carrot, thinly sliced

Directions

  • Heat oven to 400°F. Drain tofu. Cut into 16 cubes and thread 2 cubes onto each toothpick. Spray a baking sheet with cooking spray and arrange tofu cubes on the tray. Brush tofu with ¼ cup of the sesame vinaigrette and bake for 15 minutes until lightly browned. Cool.
  • Fill a medium saucepan halfway with water and bring to a boil. Break the spaghetti noodles in half, add to the boiling water and cook until just tender. Drain, rinse and cool.
  • In a Bento box compartment, divide the pasta into 4 containers and top each with two tofu skewers. Top with sliced green onions and divide the remaining vinaigrette into 4 small containers. This can be refrigerated overnight. Add fresh fruits and vegetables to the bento box.

Recipe Information

Serves: 4

Ingredients

  • 1 package (14 oz.) Simple Truth Organic™ Extra Firm Tofu
  • Kroger® Non Stick Coconut Cooking Spray
  • 1/2 cup Simple Truth Organic™ Asian Style Sesame Vinaigrette, divided
  • 8 toothpicks
  • 1/2 package (16 oz.) Simple Truth Organic™ Whole Wheat Spaghetti
  • 1 package (10 oz.) Simple Truth Organic™ Edamame, thawed
  • 2 green onions, thinly sliced
  • 1 English cucumber, thinly sliced
  • 1 carrot, thinly sliced

Directions

  • Heat oven to 400°F. Drain tofu. Cut into 16 cubes and thread 2 cubes onto each toothpick. Spray a baking sheet with cooking spray and arrange tofu cubes on the tray. Brush tofu with ¼ cup of the sesame vinaigrette and bake for 15 minutes until lightly browned. Cool.
  • Fill a medium saucepan halfway with water and bring to a boil. Break the spaghetti noodles in half, add to the boiling water and cook until just tender. Drain, rinse and cool.
  • In a Bento box compartment, divide the pasta into 4 containers and top each with two tofu skewers. Top with sliced green onions and divide the remaining vinaigrette into 4 small containers. This can be refrigerated overnight. Add fresh fruits and vegetables to the bento box.

Nutrition Information

Nutrition Information
Amount per serving
Calories550
Total Fat25g
Saturated Fat3.5g
Cholesterol0mg
Sodium330mg
Total Carbohydrate61g
Dietary Fiber13g
Sugars10g
Protein31g