I made this noodle salad for myself for dinner (solo again!), and for lunch as leftovers. If Larry’s not home for dinner, I tend to make myself things he doesn’t particularly like – such as noodles with peanut sauce and tofu.

I made one modification (unless you count following the recipe fairly loosely a modification), swapping out the peanut butter for sunflower seed butter (unsalted, unsweetened). This is a leftover habit from recipe testing the upcoming second book from Michelle & Henry of Nom Nom Paleo. I’m not paleo so it was a learning process for me (legumes are not typically part of the paleo diet). I definitely like sunflower seed butter better than peanut butter anyway.

This isn’t a beautiful salad, but it’s filling and wasn’t involved enough for me to procrastinate getting myself into the kitchen to put it together. And it turns out Larry took some for lunch, and said he liked it. Surprise!

• Roasted Tofu & Peanut Noodle Salad (EatingWell, July/August 2013)