John Myers
Vegetarian Zucchini Spaghetti Tofu Dish
The perfect vegetarian zucchini spaghetti tofu dish recipe with a picture and simple step-by-step instructions.
- 1 Pc. Medium zucchini
- 2 tbsp Coconut oil
- 200 g Smoked tofu
- Pesto
- Dice the tofu and fry on all sides in a pan with 1 tablespoon of coconut oil. Season to taste, e.g. with Gomasio, Tamari, salt, pepper, Obatzda spice, curry, paprika, etc … I’ve really used everything here. Set aside the tofu cubes in a bowl.
- While the tofu is frying, you can peel the zucchini and cut into spaghetti with the spiral cutter. The zucchini spaghetti can also be eaten raw, but I don’t really like that. I fry them in the rest of the heated coconut oil.
- Either you now simply stir in a ready-made pesto (amount as you like), or you can quickly mix one yourself. This can either consist of the classic ingredients (pine nuts, basil, dried tomatoes, Parmesan), or you open the refrigerator and mix a pesto-like sauce from everything that has to go ;-)) For me it was in this case: 2 tablespoons of ajvar, 2 tablespoons of tomato sauce from the glass, 1 tablespoon of capers with a little caper water, 2 pieces of different hard cheese, 1 stalk of Maggi herb, 2 stalks of basil, a handful of sunflower seeds, a handful of pumpkin seeds, 2 tablespoons of herbal cream cheese, a small piece of white radish, 1 cm of ginger, a carrot … I think that was all.
- I arrange the zucchini spaghetti mixed with pesto (or sauce) in a bowl and sprinkle the crispy tofu on top. Finished! The whole thing takes a maximum of 15 minutes.
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