Vegan Peanut Butter Pasta

This peanut butter pasta can be made in the morning before a full surf day or right when you get back from the beach! And just because it’s vegan doesn't mean that omnivores won’t love it too! Plants are good for everyone! Athletes like surfers can metabolize carbs like pastas just fine. If you’re a sedentary surfer I’d save this dish for surf trips or periods when you’re more active.
Ingredients Base:
1 package of any noodle pasta (can be whole grain or gluten free if you like)
1 head leafy green veg (I use bok choy here), chopped
1 bell pepper, chopped
2 carrots, grated
1 bag edamame
1 block firm tofu
Ingredients Sauce:
1/2 cup peanut butter (crunchy or smooth are fine)
2-6 tbsp low sodium soy sauce
2 cloves of garlic, grated
2” piece of ginger, peeled and grated
Hot water
Lime juice (1 lime)
Instructions:
Boil water for the pasta and prep the veg. Boil the pasta and edamame together for about 8 minutes. In the remaining two minutes add the green veg. Strain. Put back in pot. Add carrots, bell peppers, chopped tofu. Then top with the sauce and mix well. Makes 4-6 servings. Enjoy!!!
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