• Alison Elliott

Zero-Waste Basil Pesto Raw Zucchini Noodles with Tofu Steak (Vegan & Gluten Free)



Prep Time: 10 Minutes

Total Time: 20-30 Minutes


Ingredients:

1 Package extra firm tofu

2 tbsp. Sunflower (or canola oil)

3 Medium zucchini

Zero-Waste Basil Pesto

1/2 c. cherry tomatoes (optional)

1 can chickpeas (drained & rinsed, optional)


Method:

Step 1) 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 2-8 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.


Step 2) Use a zucchini noodle machine (a "Zoodler") to make raw noodles. Put the noodles in a large bowl. (You can also purchase fresh raw zucchini noodles).


Step 3) Make the Zero-Waste Basil Pesto, this takes 5 minutes.


Step 4) Combine the zucchini noodles, tofu steak, and half of the basil pesto (~1 c.) together in a large bowl. Stir the ingredients together (I like to use tongs). Option to add 1/2 c. cherry tomatoes and one can of rinsed and drained raw chickpeas. If you are doing this add an additional 2 tbsp. of pesto. Serve this dish chilled.


Serving size: 4