Have you ever tried edamame spaghetti?
It is spaghetti that is literally made out of edamame and water. Genius, right? In one serving there is 24g of protein, 11g of fiber and 21g of carbs (compared to traditional spaghetti that has 8g of protein, 2.5g of fiber and 43g of carbs).
When I heard about it I had to find it and try it. I found mine at Costco, but you can also find it online here.
The flavor is really mild and the texture is very similar to spaghetti – a little chewier, but still good.
While I don’t think I would put marinara sauce on this, it is perfect for pesto or in something like today’s recipe – Marinated Tofu and Edamame Spaghetti Salad.
This recipe combines two things I love – pan fried marinated tofu and asian flavored salad. The edamame spaghetti is what brings these things together to make a complete meal.
First thing you need to do is make your marinade/dressing. This is a simple dressing that can be used for lots of different recipes.
Once you have your marinade you will want to drain your tofu.
My favorite way to do this is to drain it and remove it from the package, then place it on a plate and put another plate on top of it. This squeezes the liquid out of the tofu without crushing it. Once it has sat like that for around 30 minutes you will notice a pool of liquid on the bottom plate. Drain this and slice your tofu into 5 equal slices. To get rid of any remaining liquid, use paper towels to dry off the slices.
Put some marinade in the bottom of a dish and place your tofu slices on top of it. Then top with a little more marinade. Cover a refrigerate for up to 24 hours (but no less than 1 hour). I try to do this the day before I plan on cooking the tofu – the flavor really increases the longer you let it sit.
Once you are ready to cook your tofu, you will just heat some sesame oil in a pan over medium-high heat and cook for 3-5 minutes (or until tofu begins to brown). Flip and cook for another 3 minutes.
Remove from the pan and allow to cool.
Add the coleslaw, spinach, cooked edamame spaghetti and cilantro to a large bowl and mix together.
At this point you can either add the remaining dressing and serve OR if you plan on eating this over a couple meals, serve what you plan on eating and only use dressing on that serving. Top each serving with a slice of tofu.
I love meal prepping this for my lunch during the week. I put the salad in separate containers and bring the dressing in another container – easy!
Let me know what you think of edamame spaghetti. I know it comes in other shapes than spaghetti – I’m interested to try these out and see what other recipes they will work for.
- 1 package firm tofu
- 16 oz. package coleslaw
- 2 large handfuls baby spinach
- 1 1/2 cups prepared edamame spaghetti (approx. 6 oz dry)
- 1/2 bunch cilantro, roughly chopped
- 1 tbsp. sesame oil
- For Marinade/Dressing
- 1/2 cup low sodium soy sauce
- 1/2 cup olive oil
- 1 tbsp. sesame oil
- 2 tbsp. cilantro, chopped
- 2 garlic cloves, minced
- sriracha, to taste
- Combine marinade ingredients together in a bowl and set aside.
- Remove tofu from package, draining liquid. Place tofu on a plate and place another plate on top of it for 30-60 minutes.* Slice tofu into 5 equal pieces and dry off excess liquid between slices with paper towels.
- Put 1/8 cup marinade in the bottom of a shallow dish. Place tofu slices on top of the marinade. Top tofu with another 1/8 cup marinade. Cover and place in the fridge for 1-24 hours.**
- Heat a large pan over medium high heat and add sesame oil. Add tofu slices and cook for 3-5 minutes (or until they start to brown). Flip and cook for an additional 3 minutes. Remove from pan and set aside to cool.
- Bring a pot of water to a boil and add edamame spaghetti. Cook for 3-5 minutes, or until pasta is cooked through. Drain and run under cold water.
- Add coleslaw mix, spinach, edamame spaghetti and cilantro to a large bowl. Toss to combine.
- Add dressing and mix. Top with tofu.***
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