Udon and Spinach with Peanut Sauce

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* Exported from MasterCook *

 

Udon and Spinach with Peanut Sauce

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup silken tofu -- drained

1/2 cup creamy peanut butter

1/3 cup almond milk (or more)

1 tablespoon lemon juice

1 tablespoon low-sodium tamari

1/4 teaspoon cayenne

2 tablespoons corn oil

1 cup chopped onions

4 cups trimmed spinach leaves

12 ounces udon noodles -- cooked and drained

 

In a food processor, combine the tofu, peanut butter, almond milk, lemon juice,

cayenne, and tamari, processing to make a smooth sauce. Taste and adjust the

seasonings. If too thick, add more almond milk. Set aside. Heat the oil in a

large skillet over medium-high heat. Add the onions, and cook, stirring

occasionally, until softened and lightly browned, about 5 minutes. Reduce the

heat to low, add the spinach, cover, and cook until the spinach is tender, about

5 minutes, stirring occasionally. Add the cooked pasta and the reserved sauce,

toss to combine, and serve immediately.

 

 

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Per serving: 77 Calories (kcal); 7g Total Fat; (78% calories from fat); trace

Protein; 4g Carbohydrate; 0mg Cholesterol; 1mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0