YOUR SOLIN GENERATED RECIPE
Creamy Vegan Pesto Zucchini Noodles
Enjoy a fresh twist on classic pesto with zucchini noodles bathed in a creamy, vibrant blend of tofu, basil, and nutritional yeast. This dish combines hearty protein with bright herbal notes and a velvety texture, perfect for a satisfying and light meal at any time of day.
INGREDIENTS
2 medium Zucchini
200 grams Firm Tofu
1 cup Fresh Basil
1/4 cup Nutritional Yeast
1 tablespoon Hemp Seeds
1 tablespoon Pine Nuts
1/2 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Spiralize the zucchini to create noodles and set aside.
In a blender or food processor, combine fresh basil, nutritional yeast, hemp seeds, pine nuts, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth.
Cut the tofu into cubes and add it to the blender. Blend until the mixture is creamy but still has some texture. If needed, add a tablespoon of water for a smoother consistency.
In a large bowl, toss the zucchini noodles with the creamy pesto tofu sauce ensuring all noodles are evenly coated.
Adjust seasoning with additional salt and pepper if needed and serve immediately.