Creamy Vegan Pesto Zoodles

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

Creamy Vegan Pesto Zoodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles

Enjoy a refreshing and bright dish featuring zucchini noodles tossed in a silky, vegan pesto. Creamy avocado, fresh basil, and a hint of garlic blend together with savory tofu and chickpeas to create a harmonious, protein-packed meal that satisfies your taste buds without sacrificing nutrition.

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NUTRITION

487kcal
Protein
34.5g
Fat
24.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 200g total)

300g Extra-Firm Tofu

1/4 cup Chickpeas (approx. 41g)

1/4 Avocado (approx. 37.5g)

1 cup Fresh Basil

1 clove Garlic

1/2 tablespoon Lemon Juice

1 tablespoon Nutritional Yeast

1/2 teaspoon Olive Oil

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PREPARATION

  • 1

    Spiralize the zucchinis to create zoodles and set aside in a large mixing bowl.

  • 2

    Press the tofu gently to remove excess moisture, then cube it into bite-sized pieces.

  • 3

    In a food processor, combine the avocado, fresh basil, garlic, lemon juice, nutritional yeast, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    Toss the tofu and chickpeas with a bit of salt and pepper, then lightly pan-sear in a non-stick skillet over medium heat for about 5-7 minutes until lightly golden on the edges.

  • 5

    Pour the creamy pesto over the zoodles in the mixing bowl, and gently mix until all the noodles are coated.

  • 6

    Fold in the warm tofu and chickpeas, ensuring even distribution.

  • 7

    Serve immediately, garnished with a few extra basil leaves if desired.

Creamy Vegan Pesto Zoodles

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

Creamy Vegan Pesto Zoodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles

Enjoy a refreshing and bright dish featuring zucchini noodles tossed in a silky, vegan pesto. Creamy avocado, fresh basil, and a hint of garlic blend together with savory tofu and chickpeas to create a harmonious, protein-packed meal that satisfies your taste buds without sacrificing nutrition.

NUTRITION

487kcal
Protein
34.5g
Fat
24.9g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (approx. 200g total)

300g Extra-Firm Tofu

1/4 cup Chickpeas (approx. 41g)

1/4 Avocado (approx. 37.5g)

1 cup Fresh Basil

1 clove Garlic

1/2 tablespoon Lemon Juice

1 tablespoon Nutritional Yeast

1/2 teaspoon Olive Oil

PREPARATION

  • 1

    Spiralize the zucchinis to create zoodles and set aside in a large mixing bowl.

  • 2

    Press the tofu gently to remove excess moisture, then cube it into bite-sized pieces.

  • 3

    In a food processor, combine the avocado, fresh basil, garlic, lemon juice, nutritional yeast, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency. Season with salt and pepper to taste.

  • 4

    Toss the tofu and chickpeas with a bit of salt and pepper, then lightly pan-sear in a non-stick skillet over medium heat for about 5-7 minutes until lightly golden on the edges.

  • 5

    Pour the creamy pesto over the zoodles in the mixing bowl, and gently mix until all the noodles are coated.

  • 6

    Fold in the warm tofu and chickpeas, ensuring even distribution.

  • 7

    Serve immediately, garnished with a few extra basil leaves if desired.