Creamy Vegan Pesto Zoodles with Blistered Tomatoes

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

Creamy Vegan Pesto Zoodles with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Blistered Tomatoes

Enjoy a vibrant and nourishing dish featuring spiralized zucchini tossed in a creamy vegan pesto, accompanied by blistered cherry tomatoes, hearty tofu, and cannellini beans for an extra protein boost. This meal balances fresh, raw flavors with a rich, nutty pesto that harmonizes bright basil and nutritional yeast, making it a perfect, satisfying plate for any meal time.

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NUTRITION

533kcal
Protein
38.8g
Fat
26.1g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (392g total)

1 cup Cherry Tomatoes (150g)

150g Firm Tofu

1/4 cup Cannellini Beans (60g)

2 cups Fresh Basil

1/4 cup Cashews (35g)

1 clove Garlic

1/4 cup Nutritional Yeast

1 Tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Spiralize the zucchini into noodles using a spiralizer or vegetable peeler and set aside.

  • 2

    Blister the cherry tomatoes in a hot, dry skillet over medium-high heat for about 5-7 minutes until the skins start to split, turning occasionally.

  • 3

    Press the tofu to remove excess water, then cut it into cubes. Sauté the tofu cubes in a non-stick pan over medium heat until golden on all sides, about 6-8 minutes. Season lightly with salt and pepper.

  • 4

    In a high-speed blender or food processor, combine fresh basil, cashews, garlic, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend, gradually adding water to reach a smooth, creamy consistency.

  • 5

    In a large bowl, toss the zucchini noodles with the prepared pesto until evenly coated.

  • 6

    Gently fold in the blistered tomatoes, sautéed tofu, and cannellini beans. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately for a fresh, vibrant meal, or chill slightly for a refreshing dinner option.

Creamy Vegan Pesto Zoodles with Blistered Tomatoes

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

Creamy Vegan Pesto Zoodles with Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Blistered Tomatoes

Enjoy a vibrant and nourishing dish featuring spiralized zucchini tossed in a creamy vegan pesto, accompanied by blistered cherry tomatoes, hearty tofu, and cannellini beans for an extra protein boost. This meal balances fresh, raw flavors with a rich, nutty pesto that harmonizes bright basil and nutritional yeast, making it a perfect, satisfying plate for any meal time.

NUTRITION

533kcal
Protein
38.8g
Fat
26.1g
Carbs
49.5g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchini (392g total)

1 cup Cherry Tomatoes (150g)

150g Firm Tofu

1/4 cup Cannellini Beans (60g)

2 cups Fresh Basil

1/4 cup Cashews (35g)

1 clove Garlic

1/4 cup Nutritional Yeast

1 Tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Spiralize the zucchini into noodles using a spiralizer or vegetable peeler and set aside.

  • 2

    Blister the cherry tomatoes in a hot, dry skillet over medium-high heat for about 5-7 minutes until the skins start to split, turning occasionally.

  • 3

    Press the tofu to remove excess water, then cut it into cubes. Sauté the tofu cubes in a non-stick pan over medium heat until golden on all sides, about 6-8 minutes. Season lightly with salt and pepper.

  • 4

    In a high-speed blender or food processor, combine fresh basil, cashews, garlic, nutritional yeast, lemon juice, and a pinch of salt and pepper. Blend, gradually adding water to reach a smooth, creamy consistency.

  • 5

    In a large bowl, toss the zucchini noodles with the prepared pesto until evenly coated.

  • 6

    Gently fold in the blistered tomatoes, sautéed tofu, and cannellini beans. Adjust seasoning with salt and pepper as needed.

  • 7

    Serve immediately for a fresh, vibrant meal, or chill slightly for a refreshing dinner option.