Creamy Cashew Pesto Zucchini Noodles with Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Pesto Zucchini Noodles with Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles with Tofu

A vibrant, nutrient-packed dish featuring spiralized zucchini noodles tossed in a luscious, cashew pesto blended with fresh basil, nutritional yeast, and a hint of garlic, then topped with crispy baked tofu cubes. This recipe delivers a rich flavor with a creamy texture that satisfies your wellness goals while staying within your targeted protein and calorie range.

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NUTRITION

580kcal
Protein
33.3g
Fat
39g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

2 tbsp Nutritional Yeast

1 Garlic Clove

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

200g Extra-Firm Tofu

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the tofu.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and bake for 20-25 minutes until golden and slightly crispy.

  • 3

    Using a spiralizer, create zucchini noodles from the zucchinis. Set aside in a large mixing bowl.

  • 4

    In a high-speed blender or food processor, combine the raw cashews, fresh basil leaves, nutritional yeast, garlic, olive oil, and lemon juice. Blend until smooth. If the pesto is too thick, add a splash of water to reach your desired consistency, and season with salt and pepper to taste.

  • 5

    Pour the creamy cashew pesto over the zucchini noodles and toss gently until evenly coated.

  • 6

    Top the noodles with the baked tofu cubes. Adjust seasoning with extra salt and pepper if needed.

  • 7

    Serve immediately and enjoy the light, refreshing, and protein-packed meal.

Creamy Cashew Pesto Zucchini Noodles with Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Cashew Pesto Zucchini Noodles with Tofu

YOUR SOLIN GENERATED RECIPE

Creamy Cashew Pesto Zucchini Noodles with Tofu

A vibrant, nutrient-packed dish featuring spiralized zucchini noodles tossed in a luscious, cashew pesto blended with fresh basil, nutritional yeast, and a hint of garlic, then topped with crispy baked tofu cubes. This recipe delivers a rich flavor with a creamy texture that satisfies your wellness goals while staying within your targeted protein and calorie range.

NUTRITION

580kcal
Protein
33.3g
Fat
39g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis

1/4 cup Raw Cashews

1 cup Fresh Basil Leaves

2 tbsp Nutritional Yeast

1 Garlic Clove

1 tbsp Olive Oil

1 tbsp Fresh Lemon Juice

200g Extra-Firm Tofu

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) for the tofu.

  • 2

    Press the tofu to remove excess moisture, then cut it into cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil. Spread on a baking sheet and bake for 20-25 minutes until golden and slightly crispy.

  • 3

    Using a spiralizer, create zucchini noodles from the zucchinis. Set aside in a large mixing bowl.

  • 4

    In a high-speed blender or food processor, combine the raw cashews, fresh basil leaves, nutritional yeast, garlic, olive oil, and lemon juice. Blend until smooth. If the pesto is too thick, add a splash of water to reach your desired consistency, and season with salt and pepper to taste.

  • 5

    Pour the creamy cashew pesto over the zucchini noodles and toss gently until evenly coated.

  • 6

    Top the noodles with the baked tofu cubes. Adjust seasoning with extra salt and pepper if needed.

  • 7

    Serve immediately and enjoy the light, refreshing, and protein-packed meal.