Volume 27

Peanuts are inexpensive and a rich source of healthy fats, proteins, vitamin E, phosphorus, magnesium, copper, iron, etc. This recipe is a complete meal in itself and is super easy, a fast-cooking meal on a busy day. One can choose to stir in only vegetables and tofu into the peanut sauce if to avoid carbohydrates or cereals. Not suitable for people who are allergic to peanuts.


  • 1 cup spaghetti, cooked
  • 100 g tofu
  • ¼ cup roasted peanuts, unsalted
  • 1 tsp organic jaggery/ brown sugar
  • Salt according to taste
  • ¾ cup water
  • 1 tsp oil
  • ½ cup steamed vegetables – broccoli, baby corn, etc. as desired
  • Celery leaves to garnish

1. Pan fry tofu by brushing a little oil on a pan. Cut into squares and keep aside.
2. In a mixer, crush the roasted peanuts with sugar. Add water and make a fine paste.
3. Heat a pan and pour the peanut sauce in. Add salt to taste and let it boil.
4. Add tofu pieces, steamed vegetables and cooked spaghetti into the boiling sauce and mix gently.
5. Garnish with chopped celery leaves. Serve immediately.

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Vartika Mehta is an Integrated, Clinical and Sports Nutritionist, and also a Certified Holistic Health Coach, Diabetes Educator, Yoga Teacher, Sujok and Reiki Healer. Her mission is to spread awareness about health and nutrition by educating and motivating the masses to lead healthier lifestyles through a holistic approach that entails physical, social and mental well-being. She has been successful in helping people manage, improve and even reverse lifestyle diseases like diabetes, obesity, varicose veins, gut health, etc. She authored the children’s storybook The Moody Princess which encourages children to eat smart and move more, gently emphasizing the positive relationship between parent and child. Contact Vartika at