Creamy Vegan Pesto Zoodles with Fresh 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 Fresh Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Fresh Cherry Tomatoes

Enjoy this vibrant and satisfying dish featuring spiralized zucchini tossed in a creamy vegan pesto made from fresh basil, garlic, nutritional yeast, hemp seeds, and a hint of lemon. Juicy cherry tomatoes add a burst of sweetness and color, while tender cubes of tofu boost the protein content. A light drizzle of olive oil brings it all together in a harmonious balance of flavors and textures.

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NUTRITION

519kcal
Protein
34.4g
Fat
31g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup Cherry Tomatoes (150g)

1/4 medium Avocado (50g)

3 tbsp Hemp Seeds (30g)

3 tbsp Nutritional Yeast (24g)

3 oz Extra-Firm Tofu (85g)

1 tsp Olive Oil (5g)

1 cup Fresh Basil Leaves (30g)

1 clove Garlic

1 tbsp Lemon Juice (15ml)

Salt & Pepper to taste

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PREPARATION

  • 1

    Using a spiralizer, create noodles from the zucchini and set aside in a large bowl.

  • 2

    Halve the cherry tomatoes and gently mix them with the zucchini noodles.

  • 3

    In a blender or food processor, combine fresh basil leaves, garlic, nutritional yeast, hemp seeds, avocado, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 4

    Cube the extra-firm tofu into small pieces and gently fold into the zucchini and tomato mixture.

  • 5

    Pour the creamy vegan pesto over the salad and toss well to evenly coat all ingredients.

  • 6

    Season with salt and pepper to taste and adjust lemon juice as desired.

  • 7

    Serve immediately and enjoy the fresh and vibrant flavors.

Creamy Vegan Pesto Zoodles with Fresh 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 Fresh Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zoodles with Fresh Cherry Tomatoes

Enjoy this vibrant and satisfying dish featuring spiralized zucchini tossed in a creamy vegan pesto made from fresh basil, garlic, nutritional yeast, hemp seeds, and a hint of lemon. Juicy cherry tomatoes add a burst of sweetness and color, while tender cubes of tofu boost the protein content. A light drizzle of olive oil brings it all together in a harmonious balance of flavors and textures.

NUTRITION

519kcal
Protein
34.4g
Fat
31g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Zucchini (196g)

1 cup Cherry Tomatoes (150g)

1/4 medium Avocado (50g)

3 tbsp Hemp Seeds (30g)

3 tbsp Nutritional Yeast (24g)

3 oz Extra-Firm Tofu (85g)

1 tsp Olive Oil (5g)

1 cup Fresh Basil Leaves (30g)

1 clove Garlic

1 tbsp Lemon Juice (15ml)

Salt & Pepper to taste

PREPARATION

  • 1

    Using a spiralizer, create noodles from the zucchini and set aside in a large bowl.

  • 2

    Halve the cherry tomatoes and gently mix them with the zucchini noodles.

  • 3

    In a blender or food processor, combine fresh basil leaves, garlic, nutritional yeast, hemp seeds, avocado, lemon juice, and olive oil. Blend until smooth, adding a splash of water if needed to achieve a creamy consistency.

  • 4

    Cube the extra-firm tofu into small pieces and gently fold into the zucchini and tomato mixture.

  • 5

    Pour the creamy vegan pesto over the salad and toss well to evenly coat all ingredients.

  • 6

    Season with salt and pepper to taste and adjust lemon juice as desired.

  • 7

    Serve immediately and enjoy the fresh and vibrant flavors.