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.
- 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
- Drain the tofu well. Cut into small cubes.
- 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.
- Cut the pak choi small, put in a frying pan and fry for a few minutes until al dente.
- 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.
- Make zucchini spaghetti strands with a spiralizer or a peeler. Put in a bowl and mix with the pesto.
- Divide the zucchini noodles between two plates. Spread the tofu on top and serve with chopped cilantro, fresh lime and chili flakes.