Zucchini noodles with tofu and cilantro

by Tessa Moorman

spiralized zucchini

Making noodles from zucchini or cucumber makes a light (yet filling) and low-calorie meal. You can also substitute the zucchini noodles for soba noodles (buckwheat noodles) or brown rice noodles.

To turn zucchini into noodles/spaghetti, you can use a spiralizer. If you don’t have one, use a vegetable peeler. You can also cut the strands into thin spaghetti strings. 

Zucchini noodles with tofu and cilantro

spiralized zucchini Making noodles from zucchini or cucumber makes a light (yet filling) and low-calorie meal. You can also substitute the zucchini… Recipes Zucchini noodles with tofu and cilantro European Print
Porties: 2 Bereidingstijd: Wachttijd:
Voedingswaarden: 482 calorieën 20 grams vet
Waardering: 5.0/5
( 1 stemmen )

INGREDIËNTEN

  • 200 g tofu
  • 1 tsp coconut oil
  • 1 tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • pinch of black pepper
  • 1 pak choi
  • 15 g fresh basil
  • 50 g cashew nuts
  • juice of ½ lemon
  • 3 tablespoons noble yeast flakes
  • 2 tablespoons extra virgin olive oil
  • 4 tablespoons water
  • 1 zucchini
  • 15 g fresh coriander
  • 1 lime
  • pinch of chili flakes

BEREIDINGSWIJZE

  1. Drain the tofu well. Cut into small cubes.
  2.  Heat the coconut oil in a frying pan and fry the tofu on all sides for about 7 minutes until golden brown. Then season with a pinch of salt, garlic powder, onion powder and black pepper.
  3.  Cut the pak choi small, put in a frying pan and fry for a few minutes until al dente.
  4.  Make fresh vegan pesto by putting the basil, cashews, lemon juice, noble yeast flakes, olive oil, water and another pinch of sea salt in a food processor. Finely grind to a coarse pesto.
  5.  Make zucchini spaghetti strands with a spiralizer or a peeler. Put in a bowl and mix with the pesto.
  6.  Divide the zucchini noodles between two plates. Spread the tofu on top and serve with chopped cilantro, fresh lime and chili flakes.

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