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Zucchini noodles with a tomato basil sauce (v, gf)

This easy, delicious dish lightly cooks the zucchini noodles before serving.
Makes one very generous serving or two small servings.
Vegan and gluten free.

Author: Bite-sized thoughts

Original post (with pictures) here.

150g firm tofu, pressed and cut into squares
1 small head broccoli, cut into florets
1 punnet (250g) cherry tomatoes, cut in half, or 1/4 to 1/3 cup sun dried tomatoes
2 tbsp sherry vinegar (or red wine or balsamic vinegar)
Small handful fresh basil leaves (or 1/2 tsp dry)
1/2 tsp dried oregano
Pinch chilli flakes
Pinch salt
Few cracks of black pepper
1/2 tbsp + 1/2 tbsp nutritional yeast, divided
1 large zucchini

Oil, as needed, for cooking

1. Heat a non-stick pan over medium high heat and cook the tofu until golden, several minutes on each side.
2. Add the broccoli, tomatoes, sherry vinegar, basil, oregano, chilli flakes, salt, pepper and 1/2 tbsp nutritional yeast to the pan. Stir ingredients well to combine. Reduce heat to low while you prepare the zucchini.
3. Using a vegetable spiralizer or julienne peeler, create thin zucchini noodles. When ready, add to the pan with the other ingredients. Increase heat to medium high and cook for 2 minutes (or so) before serving.
4. Top with the reserved 1/2 tbsp nutritional yeast, and extra black pepper if desired.