1 pkg whole wheat spaghetti (12 oz)
2 teaspoon roasted peanut oil
1 cup carrots grated
1 cup red bell peppers finely diced
1/4 cup cilantro chopped
1/4 cup scallions chopped
1/2 cup natural peanut butter
1/3 cup firm silken tofu
1/4 cup tamari soy sauce
3 tablespoon fresh lime juice
2 tablespoon brown sugar
1-3 cloves garlic minced
Prepare whole wheat pasta according to package directions. Drain and rinse with cold running water. Transfer to large bowl, drizzle with roasted peanut oil and toss to coat.
Make Dressing using either a blender or a food processor. combine peanut butter, tofu, soy sauce, lime juice, brown vegan sugar and minced garlic. Blend until creamy.
Add carrots, peppers, cilantro, scallions and dressing to bowl of spaghetti and toss to coat. Garnish with chopped peanuts and lime wedges.
Serve Cold or at room temperature.