Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

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

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

Enjoy a vibrant and satisfying dish featuring spiralized zucchini noodles tossed in a luscious, creamy vegan pesto. Silky cubes of extra firm tofu and hearty chickpeas add a robust protein punch, while blistered cherry tomatoes bring a burst of sweetness. The bright flavors of fresh basil, garlic, and lemon combine with a touch of olive oil and nutritional yeast to create a uniquely refreshing meal perfect for breakfast, lunch, or dinner.

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NUTRITION

568kcal
Protein
43.4g
Fat
25.2g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (300g total)

300g Extra Firm Tofu

1/2 cup Chickpeas (82g)

1 cup Cherry Tomatoes (150g)

1 cup Fresh Basil

2 tbsp Nutritional Yeast

1/2 tbsp Extra Virgin Olive Oil

1 Garlic clove

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Drain the tofu and press it gently to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Cut the zucchinis into noodles using a spiralizer or a vegetable peeler to create long ribbons.

  • 3

    Heat a non-stick skillet over medium heat. Add the tofu cubes and lightly sear until golden on all sides. Remove and set aside.

  • 4

    In the same skillet, add the chickpeas and allow them to warm through, stirring occasionally.

  • 5

    Add the cherry tomatoes to the skillet and cook until the skins blister slightly, about 3-4 minutes.

  • 6

    Meanwhile, in a food processor or blender, combine the fresh basil, garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to reach a creamy consistency. Season with salt and pepper.

  • 7

    Toss the zucchini noodles with the creamy pesto sauce until well coated.

  • 8

    Gently mix in the seared tofu and chickpeas, then top with the blistered tomatoes.

  • 9

    Serve immediately, enjoying the fresh, vibrant flavors of this creamy vegan dish.

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

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

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles with Blistered Tomatoes

Enjoy a vibrant and satisfying dish featuring spiralized zucchini noodles tossed in a luscious, creamy vegan pesto. Silky cubes of extra firm tofu and hearty chickpeas add a robust protein punch, while blistered cherry tomatoes bring a burst of sweetness. The bright flavors of fresh basil, garlic, and lemon combine with a touch of olive oil and nutritional yeast to create a uniquely refreshing meal perfect for breakfast, lunch, or dinner.

NUTRITION

568kcal
Protein
43.4g
Fat
25.2g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (300g total)

300g Extra Firm Tofu

1/2 cup Chickpeas (82g)

1 cup Cherry Tomatoes (150g)

1 cup Fresh Basil

2 tbsp Nutritional Yeast

1/2 tbsp Extra Virgin Olive Oil

1 Garlic clove

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Drain the tofu and press it gently to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    Cut the zucchinis into noodles using a spiralizer or a vegetable peeler to create long ribbons.

  • 3

    Heat a non-stick skillet over medium heat. Add the tofu cubes and lightly sear until golden on all sides. Remove and set aside.

  • 4

    In the same skillet, add the chickpeas and allow them to warm through, stirring occasionally.

  • 5

    Add the cherry tomatoes to the skillet and cook until the skins blister slightly, about 3-4 minutes.

  • 6

    Meanwhile, in a food processor or blender, combine the fresh basil, garlic, nutritional yeast, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to reach a creamy consistency. Season with salt and pepper.

  • 7

    Toss the zucchini noodles with the creamy pesto sauce until well coated.

  • 8

    Gently mix in the seared tofu and chickpeas, then top with the blistered tomatoes.

  • 9

    Serve immediately, enjoying the fresh, vibrant flavors of this creamy vegan dish.