YOUR SOLIN GENERATED RECIPE
Creamy Vegan Pesto Zucchini Noodles with Roasted Cherry Tomatoes
Enjoy a light yet satisfying meal featuring spiralized zucchini coated in a sumptuous creamy vegan pesto, complemented by roasted cherry tomatoes and crispy tofu cubes. This dish is bursting with fresh basil and garlic flavors, balanced by the rich creaminess of cashews and nutritional yeast, creating a vibrant, nutrient-packed experience.
INGREDIENTS
2 medium Zucchinis
1 cup Cherry Tomatoes
1 cup Fresh Basil Leaves
2 Garlic Cloves
1/4 cup Raw Cashews
2 tbsp Nutritional Yeast
1 tbsp Olive Oil
140g Extra Firm Tofu
1 tbsp Lemon Juice
1 tsp Olive Oil for Roasting
PREPARATION
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 1 teaspoon of olive oil, a pinch of salt, and pepper, then spread them on a baking sheet. Roast for 15 minutes or until they are slightly burst and caramelized.
Meanwhile, spiralize the zucchinis to create noodles. Set aside.
Cut the extra firm tofu into cubes. Heat a non-stick skillet over medium heat, add half of the 1 tablespoon of olive oil, and lightly sauté the tofu cubes until they are golden on all sides. Season with a pinch of salt and pepper.
In a food processor, combine the fresh basil leaves, garlic cloves, raw cashews, nutritional yeast, lemon juice, and the remaining olive oil. Blend until smooth, adding a little water if needed to reach a creamy consistency. Adjust salt and pepper to taste.
Toss the zucchini noodles with the creamy pesto sauce until well coated.
Plate the zucchini noodles topped with roasted cherry tomatoes and sautéed tofu cubes. Serve immediately and enjoy!