Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a vibrant bowl of zucchini noodles dressed in a creamy, basil-infused pesto sauce. Silky firm tofu blends with fresh basil, garlic, lemon, and nutritional yeast, while a dash of olive oil and crunchy pine nuts elevate the flavor. This dish delivers a satisfying, nutrient-packed meal ideal for a wholesome dinner.

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NUTRITION

449kcal
Protein
37.6g
Fat
28.3g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Zucchini (spiralized)

1 cup Fresh Basil Leaves

2 cloves Garlic

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

1 tbsp Pine Nuts

1 tsp Olive Oil

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture, then cube it.

  • 2

    In a high-speed blender, combine the fresh basil leaves, garlic cloves, lemon juice, nutritional yeast, pine nuts, olive oil, salt, and pepper. Blend until smooth, adding a splash of water if needed for a creamy consistency.

  • 3

    In a non-stick skillet over medium heat, add the cubed tofu and sauté lightly until the edges begin to turn golden, about 5-7 minutes.

  • 4

    Toss the spiralized zucchini noodles into the skillet with the tofu, gently mixing to warm the noodles without overcooking them.

  • 5

    Pour the creamy pesto sauce over the tofu and noodles, stirring well to ensure everything is evenly coated.

  • 6

    Allow the dish to heat through for another 2-3 minutes, then adjust seasoning with salt and pepper as needed before serving.

Creamy Vegan Pesto Zucchini Noodles

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

Creamy Vegan Pesto Zucchini Noodles

YOUR SOLIN GENERATED RECIPE

Creamy Vegan Pesto Zucchini Noodles

Enjoy a vibrant bowl of zucchini noodles dressed in a creamy, basil-infused pesto sauce. Silky firm tofu blends with fresh basil, garlic, lemon, and nutritional yeast, while a dash of olive oil and crunchy pine nuts elevate the flavor. This dish delivers a satisfying, nutrient-packed meal ideal for a wholesome dinner.

NUTRITION

449kcal
Protein
37.6g
Fat
28.3g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

350g Firm Tofu

150g Zucchini (spiralized)

1 cup Fresh Basil Leaves

2 cloves Garlic

1 tbsp Lemon Juice

1 tbsp Nutritional Yeast

1 tbsp Pine Nuts

1 tsp Olive Oil

Salt & Black Pepper to taste

PREPARATION

  • 1

    Press the tofu gently with a paper towel to remove excess moisture, then cube it.

  • 2

    In a high-speed blender, combine the fresh basil leaves, garlic cloves, lemon juice, nutritional yeast, pine nuts, olive oil, salt, and pepper. Blend until smooth, adding a splash of water if needed for a creamy consistency.

  • 3

    In a non-stick skillet over medium heat, add the cubed tofu and sauté lightly until the edges begin to turn golden, about 5-7 minutes.

  • 4

    Toss the spiralized zucchini noodles into the skillet with the tofu, gently mixing to warm the noodles without overcooking them.

  • 5

    Pour the creamy pesto sauce over the tofu and noodles, stirring well to ensure everything is evenly coated.

  • 6

    Allow the dish to heat through for another 2-3 minutes, then adjust seasoning with salt and pepper as needed before serving.