Recipe

Zucchini and tofu noodles with coriander pesto

Fuel your body with wholesome zucchini and tofu noodles and coriander pesto - a delicious combination full of nourishing goodness!

Oct 22, 2015 2:59am
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Coriander pesto
  • 1 cup (150g) roasted cashews
  • 3 cup loosely packed fresh coriander leaves
  • 1 clove garlic, crushed
  • 2 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 fresh long green chilli, seeded, chopped coarsely
  • 1/2 cup (125ml) olive oil
Zucchini and tofu noodles with coriander pesto
  • 1/4 cup (60ml) olive oil
  • 250 gram firm tofu, chopped coarsely
  • 250 gram yellow patty pan squash, quartered
  • 350 gram zucchini, halved lengthways, chopped coarsely
  • 2 teaspoon finely grated fresh ginger
  • 2 clove garlic, crushed
  • 1 tablespoon light soy sauce
  • 180 gram dried soba noodles
  • 1/2 cup (75g) roasted cashews, chopped coarsely
  • 1 cup loosely packed fresh coriander leaves

Method

Zucchini and tofu noodles with coriander pesto
  • 1
    Make coriander pesto: Blend or process ingredients until smooth; season to taste.
  • 2
    Heat 2 tablespoons of the oil in a large deep frying pan over high heat; cook tofu for 3 minutes each side or until golden. Remove from pan; keep warm.
  • 3
    Heat remaining oil in same pan; cook squash and zucchini, stirring, for 5 minutes or until golden and tender. Add ginger and garlic; cook, stirring for 30 seconds or until fragrant. Add sauce; cook for 1 minute.
  • 4
    Meanwhile, cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain. Return noodles to pan, add pesto; toss to combine.
  • 5
    Serve noodles with zucchini mixture and tofu; top with cashews and coriander.

Notes

You will need to buy 3 bunches coriander for this recipe.

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