Fresh Zucchini Noodles with Creamy Vegan Basil Pesto

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

Fresh Zucchini Noodles with Creamy Vegan Basil Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Vegan Basil Pesto

Enjoy a vibrant bowl of spiralized zucchini noodles tossed in a luscious, creamy vegan basil pesto. This dish bursts with fresh basil, zesty lemon, and a rich blend of avocado, nutritional yeast, pine nuts, and hemp seeds, while chunks of baked tofu add a satisfying protein boost. Perfectly balanced in flavor, texture, and nutrition, every bite is a celebration of clean, plant-based goodness.

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NUTRITION

502kcal
Protein
35.1g
Fat
34.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

150 grams Extra-Firm Tofu

1/4 Avocado

2 cups Fresh Basil Leaves

2 tbsp Pine Nuts

2 tbsp Nutritional Yeast

2 tbsp Hemp Seeds

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water, then cut into small cubes. Optionally, lightly sauté or bake the tofu at 375°F for 10 minutes for a firmer texture.

  • 2

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

  • 3

    In a food processor, combine fresh basil leaves, avocado, pine nuts, nutritional yeast, hemp seeds, garlic, and lemon juice. Blend until smooth, adding a small splash of water if needed to reach a creamy consistency.

  • 4

    Season the pesto with salt and pepper to taste.

  • 5

    Toss the zucchini noodles with the creamy vegan basil pesto until evenly coated.

  • 6

    Gently fold in the tofu cubes, then plate up the dish. Garnish with an extra sprinkle of hemp seeds or pine nuts if desired.

  • 7

    Serve immediately and enjoy your fresh, nutrient-packed meal.

Fresh Zucchini Noodles with Creamy Vegan Basil Pesto

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

Fresh Zucchini Noodles with Creamy Vegan Basil Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Vegan Basil Pesto

Enjoy a vibrant bowl of spiralized zucchini noodles tossed in a luscious, creamy vegan basil pesto. This dish bursts with fresh basil, zesty lemon, and a rich blend of avocado, nutritional yeast, pine nuts, and hemp seeds, while chunks of baked tofu add a satisfying protein boost. Perfectly balanced in flavor, texture, and nutrition, every bite is a celebration of clean, plant-based goodness.

NUTRITION

502kcal
Protein
35.1g
Fat
34.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini

150 grams Extra-Firm Tofu

1/4 Avocado

2 cups Fresh Basil Leaves

2 tbsp Pine Nuts

2 tbsp Nutritional Yeast

2 tbsp Hemp Seeds

1 clove Garlic

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut into small cubes. Optionally, lightly sauté or bake the tofu at 375°F for 10 minutes for a firmer texture.

  • 2

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

  • 3

    In a food processor, combine fresh basil leaves, avocado, pine nuts, nutritional yeast, hemp seeds, garlic, and lemon juice. Blend until smooth, adding a small splash of water if needed to reach a creamy consistency.

  • 4

    Season the pesto with salt and pepper to taste.

  • 5

    Toss the zucchini noodles with the creamy vegan basil pesto until evenly coated.

  • 6

    Gently fold in the tofu cubes, then plate up the dish. Garnish with an extra sprinkle of hemp seeds or pine nuts if desired.

  • 7

    Serve immediately and enjoy your fresh, nutrient-packed meal.