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 vibrant bowl of creamy vegan pesto zucchini noodles that marries the fresh, crisp texture of spiralized zucchini with a rich, nutty pesto sauce and protein-packed tofu cubes. This dish brings a burst of bright basil flavor, the subtle tang of lemon, and a heartwarming creaminess from blended cashews and nutritional yeast, making it an ideal wholesome meal.

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NUTRITION

434kcal
Protein
31g
Fat
25.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis (300g total, spiralized)

150g extra firm tofu (cubed)

1/4 cup raw cashews (30g)

2 tbsp nutritional yeast (16g)

1 cup fresh basil leaves (21g)

2 cloves garlic

1 tbsp lemon juice

1 tsp extra virgin olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a high-speed blender, combine basil, garlic, cashews, nutritional yeast, lemon juice, olive oil, a pinch of salt and pepper, and a splash of water. Blend until smooth and creamy.

  • 4

    Heat a non-stick skillet over medium heat. Lightly sauté the tofu cubes until golden on all sides, approximately 5-7 minutes.

  • 5

    Add the zucchini noodles to the skillet and gently toss for 1-2 minutes until just tender; avoid overcooking to maintain a firm texture.

  • 6

    Pour the creamy basil pesto over the zucchini noodles and tofu, stirring gently to coat evenly.

  • 7

    Adjust seasoning with salt and pepper if needed and serve immediately.

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 vibrant bowl of creamy vegan pesto zucchini noodles that marries the fresh, crisp texture of spiralized zucchini with a rich, nutty pesto sauce and protein-packed tofu cubes. This dish brings a burst of bright basil flavor, the subtle tang of lemon, and a heartwarming creaminess from blended cashews and nutritional yeast, making it an ideal wholesome meal.

NUTRITION

434kcal
Protein
31g
Fat
25.5g
Carbs
25.6g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchinis (300g total, spiralized)

150g extra firm tofu (cubed)

1/4 cup raw cashews (30g)

2 tbsp nutritional yeast (16g)

1 cup fresh basil leaves (21g)

2 cloves garlic

1 tbsp lemon juice

1 tsp extra virgin olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Spiralize the zucchinis to create noodles and set aside.

  • 2

    Drain and press the tofu to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a high-speed blender, combine basil, garlic, cashews, nutritional yeast, lemon juice, olive oil, a pinch of salt and pepper, and a splash of water. Blend until smooth and creamy.

  • 4

    Heat a non-stick skillet over medium heat. Lightly sauté the tofu cubes until golden on all sides, approximately 5-7 minutes.

  • 5

    Add the zucchini noodles to the skillet and gently toss for 1-2 minutes until just tender; avoid overcooking to maintain a firm texture.

  • 6

    Pour the creamy basil pesto over the zucchini noodles and tofu, stirring gently to coat evenly.

  • 7

    Adjust seasoning with salt and pepper if needed and serve immediately.