• Alison Elliott

Basil Pesto Raw Zucchini Noodles with Tofu Steak

To make the Tofu:


1 Package extra firm tofu

2 Tbsp. Sunflower or canola oil

Wrap the tofu in a towel and place it between two plates. Place a heavy object (such as a cookbook) on top of the tofu. Squeeze the liquid out for 8 to 24 hours. Switch the towel out on an as needed basis. Cut the tofu in half horizontally. Cut each rectangle into fourths (you'll have 8 pieces total). Heat 2 Tbsp. sunflower oil in a sauté pan. Pan fry the tofu for 5 to 10 minutes on each side. Set aside.

To make the Zucchini Noodles:

3 Medium zucchini

Use the zucchini noodle machine (such as a Zoodler) to make raw noodles. Put the noodles in a large bowl.

To make the Basil Pesto:


3 c. Fresh basil

1/2 c. Nutritional yeast

1/2 c. Raw cashews

1 c. Olive oil

1 tsp. Salt

1/2 tsp. Pepper

In the food processor combine all of the ingredients. Pulse for 2-3 minutes and set aside.

1/2 c. cherry tomatoes (optional)

1 can chickpeas (drained and rinsed, optional)

Combine the zucchini noodles and 3/4 of the basil pesto. Stir the noodles and pesto together well. In a separate bowl, combine the tofu steak and the rest of the pesto. Stir together well. Place the tofu steak on top of the noodles. Add 1/2 c. cherry tomatoes and the can of chickpeas and serve chilled.

Serving size: 4

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