Forget the chicken, skip the shrimp... Heck, leave out the traditional noodles too!

To make the sauce, in a small bowl, combine soy sauce, vinegar, molasses, lime juice, and garlic. Mix until uniform. Stir in 2 tsp. peanuts.

Using a spiral veggie cutter like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don't have a spiralizer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Spray a wok (or large skillet) with nonstick spray and bring to medium heat. Scramble egg whites until fully cooked, about 2 minutes. Transfer to a bowl.

Remove wok from heat; clean, if needed. Re-spray, and return to medium heat. Add chopped tofu, and season with salt and pepper. Stirring occasionally, cook until lightly browned, about 5 minutes.

Add zucchini noodles. Cook and stir until hot and slightly softened, about 2 minutes.

Transfer wok contents to a strainer, and thoroughly drain excess liquid.

Return wok to medium heat, and return drained mixture to the wok. Add sauce, scrambled egg whites, scallions, and carrots. Cook and stir until sauce is evenly distributed and has mostly absorbed, about 2 minutes.

Top with cilantro and remaining 2 tsp. peanuts.

This salad is seriously big and satisfying! The avocado and corn… YUM!

Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.

Lay broccoli, carrots, zucchini, bell pepper, and onion on the baking sheet. Sprinkle with onion powder, salt, and 1/2 tsp. garlic powder.

Bake for 12 minutes.

Stir/rearrange veggies. Bake until softened and lightly browned, about 8 more minutes.

Meanwhile, in a medium bowl, combine vinegar, oil, Italian seasoning, black pepper, and remaining 1/4 tsp. garlic powder. Whisk well.

Transfer cooked veggies to a large bowl. Add vinegar mixture and corn, and toss to mix.

Plate lettuce (or place in a serving bowl), and top with veggies and avocado.