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, nutrient-packed dish featuring spiralized zucchini coated in a luscious, creamy vegan pesto. Infused with protein-rich tofu and edamame, this recipe boasts a bright, herbaceous flavor and a satisfying, velvety texture, perfect for a light yet fulfilling meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

512kcal
Protein
39.3g
Fat
27.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

150 grams firm tofu

1 cup shelled edamame

1 tablespoon walnuts

1 tablespoon nutritional yeast

1/2 tablespoon olive oil

1/4 cup fresh basil

1 garlic clove

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the firm tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    In a blender or food processor, combine the fresh basil, garlic, walnuts, nutritional yeast, olive oil, a pinch of salt, and a small splash of water to help blend to a creamy consistency. Taste and adjust seasoning if needed.

  • 4

    In a large skillet over medium heat, add the tofu cubes and sauté for about 3-4 minutes until they begin to brown lightly.

  • 5

    Add the shelled edamame to the skillet with the tofu and stir gently to warm through for another 2 minutes.

  • 6

    Pour the creamy pesto sauce over the tofu and edamame mixture, stirring to coat evenly.

  • 7

    Add the zucchini noodles to the skillet and toss gently with the creamy mixture until the noodles are well coated, warming them slightly for 1-2 minutes. Serve immediately, enjoying the fresh texture of the zucchini combined with the rich, savory pesto.

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, nutrient-packed dish featuring spiralized zucchini coated in a luscious, creamy vegan pesto. Infused with protein-rich tofu and edamame, this recipe boasts a bright, herbaceous flavor and a satisfying, velvety texture, perfect for a light yet fulfilling meal any time of day.

NUTRITION

512kcal
Protein
39.3g
Fat
27.1g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

2 medium zucchini (spiralized)

150 grams firm tofu

1 cup shelled edamame

1 tablespoon walnuts

1 tablespoon nutritional yeast

1/2 tablespoon olive oil

1/4 cup fresh basil

1 garlic clove

PREPARATION

  • 1

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

  • 2

    Press the firm tofu gently to remove excess moisture, then cut into small cubes.

  • 3

    In a blender or food processor, combine the fresh basil, garlic, walnuts, nutritional yeast, olive oil, a pinch of salt, and a small splash of water to help blend to a creamy consistency. Taste and adjust seasoning if needed.

  • 4

    In a large skillet over medium heat, add the tofu cubes and sauté for about 3-4 minutes until they begin to brown lightly.

  • 5

    Add the shelled edamame to the skillet with the tofu and stir gently to warm through for another 2 minutes.

  • 6

    Pour the creamy pesto sauce over the tofu and edamame mixture, stirring to coat evenly.

  • 7

    Add the zucchini noodles to the skillet and toss gently with the creamy mixture until the noodles are well coated, warming them slightly for 1-2 minutes. Serve immediately, enjoying the fresh texture of the zucchini combined with the rich, savory pesto.