YOUR SOLIN GENERATED RECIPE
Fresh Zucchini Noodles with Creamy Vegan Pesto
Enjoy a vibrant bowl of spiralized zucchini noodles tossed in a rich, creamy vegan pesto. The aromatic blend of fresh basil, garlic, and lemon juice is uplifted by a touch of nutritional yeast and cashews, while perfectly grilled tofu cubes add a satisfying boost of plant-based protein, making this dish both nourishing and bursting with flavor.
INGREDIENTS
2 medium Zucchinis (300g)
250 grams Extra Firm Tofu
2 tbsp Cashews
1 tbsp Nutritional Yeast
1 tsp Olive Oil
1 cup Fresh Basil Leaves
1 Garlic Clove
1 tbsp Lemon Juice
PREPARATION
Using a spiralizer, create noodles from 2 medium zucchinis and set them aside in a large bowl.
Press the extra firm tofu gently to remove excess moisture. Cut it into 1-inch cubes and lightly pan-sear in a non-stick skillet over medium heat until all sides are golden. Season lightly with salt and pepper if desired.
In a blender or food processor, combine the fresh basil leaves, garlic clove, cashews, nutritional yeast, olive oil, and lemon juice. Blitz until a smooth, creamy pesto forms, adding a splash of water if needed to reach your desired consistency.
Toss the zucchini noodles with the creamy vegan pesto until evenly coated.
Top the zucchini noodles with the warm, grilled tofu cubes. Serve immediately and enjoy the fresh, vibrant flavors.