Fresh Zucchini Noodles with Creamy Vegan 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 Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Vegan Pesto

Savor the vibrant freshness of tender zucchini noodles tossed in a velvety vegan basil pesto. Enhanced with grilled extra-firm tofu for a satisfying protein boost, this dish strikes a delightful balance of bright herbal notes, creamy texture, and a gentle crunch from pine nuts. Perfect for an energizing dinner that feels light yet nourishing.

Try 7 days free, then $12.99 / mo.

NUTRITION

579kcal
Protein
32.5g
Fat
39.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

6 ounces Extra-Firm Tofu (grilled)

2 cups Fresh Basil Leaves

2 tablespoons Pine Nuts

4 tablespoons Nutritional Yeast

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 cloves Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill pan over medium heat. Slice the extra-firm tofu into 1/2-inch thick pieces and lightly brush with a pinch of salt and olive oil. Grill for about 3-4 minutes on each side until char marks appear and tofu is warmed through.

  • 2

    While tofu is grilling, spiralize the zucchinis to create noodles. Place the zucchini noodles in a large bowl.

  • 3

    In a blender, combine the fresh basil, pine nuts, nutritional yeast, garlic cloves, 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 to taste.

  • 4

    Pour the creamy vegan pesto over the zucchini noodles. Toss gently to ensure the noodles are evenly coated.

  • 5

    Slice the grilled tofu into bite-sized cubes and serve on top of the dressed zucchini noodles.

  • 6

    Garnish with a few extra basil leaves or a light drizzle of olive oil if desired, and enjoy your fresh, protein-packed meal.

Fresh Zucchini Noodles with Creamy Vegan 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 Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Creamy Vegan Pesto

Savor the vibrant freshness of tender zucchini noodles tossed in a velvety vegan basil pesto. Enhanced with grilled extra-firm tofu for a satisfying protein boost, this dish strikes a delightful balance of bright herbal notes, creamy texture, and a gentle crunch from pine nuts. Perfect for an energizing dinner that feels light yet nourishing.

NUTRITION

579kcal
Protein
32.5g
Fat
39.4g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

6 ounces Extra-Firm Tofu (grilled)

2 cups Fresh Basil Leaves

2 tablespoons Pine Nuts

4 tablespoons Nutritional Yeast

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

2 cloves Garlic

PREPARATION

  • 1

    Preheat a grill pan over medium heat. Slice the extra-firm tofu into 1/2-inch thick pieces and lightly brush with a pinch of salt and olive oil. Grill for about 3-4 minutes on each side until char marks appear and tofu is warmed through.

  • 2

    While tofu is grilling, spiralize the zucchinis to create noodles. Place the zucchini noodles in a large bowl.

  • 3

    In a blender, combine the fresh basil, pine nuts, nutritional yeast, garlic cloves, 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 to taste.

  • 4

    Pour the creamy vegan pesto over the zucchini noodles. Toss gently to ensure the noodles are evenly coated.

  • 5

    Slice the grilled tofu into bite-sized cubes and serve on top of the dressed zucchini noodles.

  • 6

    Garnish with a few extra basil leaves or a light drizzle of olive oil if desired, and enjoy your fresh, protein-packed meal.