Description
Indulge in a vibrant and nutritious dish with this Alpha Gal friendly recipe featuring creamy tofu and zesty pesto tossed with fresh zucchini noodles (zoodles) and gluten-free rice noodles. This quick and easy meal is not only a feast for the eyes but also a treat for your taste buds. Perfect for cozy dinners or gatherings, this dish will impress both friends and family, regardless of dietary restrictions.
Ingredients
Scale
- 2 medium zucchinis (spiralized into zoodles)
- 8 oz firm tofu (pressed and cubed)
- 1 cup dairy-free pesto sauce
- 2 tbsp olive oil
- 1 cup cherry tomatoes (halved)
- 8 oz rice noodles (gluten-free)
Instructions
- Spiralize the zucchinis to create zoodles or slice them thinly.
- Press the tofu by wrapping it in paper towels and placing a heavy object on top for about 15 minutes, then cut into cubes.
- In a skillet, heat olive oil over medium heat and saut? the cubed tofu until golden brown (about 8-10 minutes).
- Cook rice noodles according to package instructions; drain and combine with zoodles in the skillet with saut?ed tofu.
- Add pesto sauce to the skillet, stirring gently until everything is well-coated.
- Garnish with halved cherry tomatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Saut?ing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 360
- Sugar: 4g
- Sodium: 420mg
- Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg