Creamy Vegan Pesto Zoodles with Cherry Tomatoes

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

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

A vibrant and delicious plant-powered dish featuring spiralized zucchini tossed in a creamy vegan pesto enriched with tofu, chickpeas, nutritional yeast, and hemp seeds. The bright burst of cherry tomatoes and fresh basil elevates this meal into a satisfying and nutrient-packed dinner.

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NUTRITION

519kcal
Protein
34.9g
Fat
26.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1 cup Cherry Tomatoes (halved)

150g Extra Firm Tofu (cubed)

1/2 cup Chickpeas (rinsed/drained or roasted)

2 tbsp Nutritional Yeast

2 tbsp Hemp Seeds

1 cup Fresh Basil Leaves

1 Garlic Clove

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Spiralize the zucchini to create zoodles and set aside.

  • 2

    In a food processor, combine fresh basil leaves, garlic, nutritional yeast, hemp seeds, lemon juice, and olive oil. Blend until smooth, adding a tablespoon of water if necessary to reach a creamy consistency.

  • 3

    Lightly sauté the cubed tofu in a non-stick pan until golden on all sides. Optionally, you can season with a pinch of salt and pepper.

  • 4

    In a large bowl, combine the zucchini noodles, halved cherry tomatoes, chickpeas, and sautéed tofu.

  • 5

    Pour the vegan pesto over the mixture and toss well until everything is evenly coated.

  • 6

    Adjust seasoning with salt and pepper to taste. Serve immediately and enjoy your vibrant, protein-packed vegan meal.

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

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

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Cherry Tomatoes

A vibrant and delicious plant-powered dish featuring spiralized zucchini tossed in a creamy vegan pesto enriched with tofu, chickpeas, nutritional yeast, and hemp seeds. The bright burst of cherry tomatoes and fresh basil elevates this meal into a satisfying and nutrient-packed dinner.

NUTRITION

519kcal
Protein
34.9g
Fat
26.7g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (spiralized)

1 cup Cherry Tomatoes (halved)

150g Extra Firm Tofu (cubed)

1/2 cup Chickpeas (rinsed/drained or roasted)

2 tbsp Nutritional Yeast

2 tbsp Hemp Seeds

1 cup Fresh Basil Leaves

1 Garlic Clove

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Spiralize the zucchini to create zoodles and set aside.

  • 2

    In a food processor, combine fresh basil leaves, garlic, nutritional yeast, hemp seeds, lemon juice, and olive oil. Blend until smooth, adding a tablespoon of water if necessary to reach a creamy consistency.

  • 3

    Lightly sauté the cubed tofu in a non-stick pan until golden on all sides. Optionally, you can season with a pinch of salt and pepper.

  • 4

    In a large bowl, combine the zucchini noodles, halved cherry tomatoes, chickpeas, and sautéed tofu.

  • 5

    Pour the vegan pesto over the mixture and toss well until everything is evenly coated.

  • 6

    Adjust seasoning with salt and pepper to taste. Serve immediately and enjoy your vibrant, protein-packed vegan meal.