Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a fresh and creamy bowl of zucchini noodles tossed in a vibrant vegan pesto. The dish features a silky blend of tofu and avocado combined with basil, garlic, nutritional yeast, and a hint of olive oil, all uplifted by the nutty crunch of hemp seeds. This satisfying, plant-powered meal delivers a balanced mix of protein, healthy fats, and bright flavors, perfect for a light yet nourishing dinner.

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NUTRITION

496kcal
Protein
34.4g
Fat
31.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

2 medium Zucchini

2 tbsp Hemp Seeds

1/4 Avocado

2 tbsp Nutritional Yeast

1 cup Fresh Basil

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain and press tofu to remove excess moisture. Cut into cubes.

  • 2

    Chop the basil and garlic. In a blender or food processor, combine basil, garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth, adding a small splash of water if needed for consistency.

  • 3

    Add avocado to the blender and blend again until the pesto is creamy. Season with salt and pepper to taste.

  • 4

    In a pan over medium heat, lightly sauté the tofu cubes until they are golden on all sides.

  • 5

    Using a spiralizer, create zucchini noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons.

  • 6

    Toss the zucchini noodles with the tofu and drizzle the creamy pesto over the top. Sprinkle hemp seeds over the dish for added crunch and protein.

  • 7

    Serve immediately, adjusting salt and pepper as needed.

Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a fresh and creamy bowl of zucchini noodles tossed in a vibrant vegan pesto. The dish features a silky blend of tofu and avocado combined with basil, garlic, nutritional yeast, and a hint of olive oil, all uplifted by the nutty crunch of hemp seeds. This satisfying, plant-powered meal delivers a balanced mix of protein, healthy fats, and bright flavors, perfect for a light yet nourishing dinner.

NUTRITION

496kcal
Protein
34.4g
Fat
31.4g
Carbs
23.5g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

2 medium Zucchini

2 tbsp Hemp Seeds

1/4 Avocado

2 tbsp Nutritional Yeast

1 cup Fresh Basil

1 Garlic Clove

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Drain and press tofu to remove excess moisture. Cut into cubes.

  • 2

    Chop the basil and garlic. In a blender or food processor, combine basil, garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth, adding a small splash of water if needed for consistency.

  • 3

    Add avocado to the blender and blend again until the pesto is creamy. Season with salt and pepper to taste.

  • 4

    In a pan over medium heat, lightly sauté the tofu cubes until they are golden on all sides.

  • 5

    Using a spiralizer, create zucchini noodles from the zucchini. If you don't have a spiralizer, you can use a vegetable peeler to create long ribbons.

  • 6

    Toss the zucchini noodles with the tofu and drizzle the creamy pesto over the top. Sprinkle hemp seeds over the dish for added crunch and protein.

  • 7

    Serve immediately, adjusting salt and pepper as needed.