Turkey, tofu and soba noodle dish add up to a nutritional powerhouse

This Japanese-inspired dish is served with soba noodles that are made with buckwheat flour and are brimming with nutrients. Paired with superfoods like turkey and tofu, this meal packs a nutritional punch.

Turkey With Noodles

250 g (8 oz) soba noodles

30 ml (2 tbsp) vegetable oil

1 pkg (400 g/14 oz) extra firm tofu, drained and patted dry, cut into cubes

250 g (1/2 lb) boneless, skinless turkey breast, thinly sliced

1 red bell pepper, sliced

1 head broccoli, cut into florets

1 head bok choy, sliced

4 cloves garlic, minced

2 ml (1/2 tsp) crushed red pepper flakes

250 ml (1 cup) turkey or chicken broth

50 ml (1/4 cup) smooth peanut butter

30 ml (2 tbsp) rice vinegar

30 ml (2 tbsp) soy sauce

Fresh peanuts, for garnish

Cook noodles according to package directions.

Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Brown tofu. Transfer to a plate. Add turkey and cook just until browned, about 2 minutes per side. Transfer to plate with tofu. Add red pepper, broccoli, bok choy, garlic, red pepper flakes and broth to skillet. Cover and cook until broccoli is tender crisp, about 3 minutes.

In a bowl, whisk together peanut butter, rice vinegar and soy sauce.

Add turkey, tofu and noodles to vegetables. Stir in peanut butter mixture until noodles are well coated.

Serve garnished with fresh peanuts.

Makes 6 servings.

Nutrition information per serving: 400 calories; 28 g protein; 13 g total fat (2 g saturated fat); 46 g carbohydrate; 8 g fibre; 15 mg cholesterol; 490 mg sodium.

Source: Ontario Turkey, makeitsuper.ca