Noodle Big Bowls with Spinach and Tofu

START TO FINISH: 25 minutes MAKES 6 servings

Nonstick cooking spray

1 16-ounce package extra-firm or firm tofu (fresh bean curd), drained

2⁄3 cup hoisin sauce

4 14-ounce cans vegetable broth

1 tablespoon bottled minced roasted garlic

12 ounces dried udon (broad, white noodles) or linguine, broken

2 6-ounce packages fresh baby spinach

1 Preheat broiler. Lightly coat the unheated rack of a broiler pan with cooking spray. Cut tofu crosswise into 6 slices; pat dry with paper towels. Arrange in a single layer on the prepared broiler rack. Brush tops of tofu with 3 tablespoons of the hoisin sauce. Broil 4 to 6 inches from the heat, without turning, for 8 to 10 minutes or until hoisin sauce is bubbly.

2 Meanwhile, in a 4- to 6-quart Dutch oven combine broth, garlic, and the remaining hoisin sauce. Bring to boiling. Add noodles and cook according to package directions, adding spinach during the last 2 minutes of cooking.

3 To serve, divide noodle mixture among large, deep soup bowls. Cut tofu into cubes or strips; place on top of noodle mixture.

PER SERVING: 337 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 1,561 mg sodium, 56 g carb., 4 g fiber, 15 g pro.