YOUR SOLIN GENERATED RECIPE
Fresh Vegan Pesto Zoodles
Savor a vibrant, fresh twist on classic pesto pasta with spiralized zucchini noodles tossed in a creamy, nutrient-packed vegan pesto. Fresh basil, a hint of garlic, nutritional yeast and pine nuts deliver an aromatic punch, while pan-seared tofu adds a satisfying protein boost to this light yet hearty dish.
INGREDIENTS
1 large zucchini (spiralized, ~200g)
200g extra firm tofu
1 cup fresh basil leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
1 tbsp extra virgin olive oil
1 garlic clove
1 tbsp lemon juice
Salt and pepper to taste
PREPARATION
Press and drain the tofu, then cut it into cubes. Lightly season with salt and pepper.
Heat a nonstick skillet over medium heat with a small amount of olive oil and pan-sear the tofu cubes until golden on all sides. Set aside.
In a food processor or blender, combine fresh basil leaves, pine nuts, nutritional yeast, garlic, lemon juice, and olive oil. Blend until smooth, adding a tablespoon of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.
Place the spiralized zucchini noodles in a large bowl. Toss gently with the vegan pesto until evenly coated.
Top the zoodles with the pan-seared tofu. Optionally, drizzle a little extra olive oil and a squeeze of lemon on top before serving.