Zucchini Noodles and Tofu

Can you imagine the taste of the fresh ginger, tomatoes, onion, and zucchini in this flavorful Asian dish?  If you like Asian cuisine, you will love this quick and easy zucchini noodles and tofu recipe that I make every summer.

First, do you have a spiralizer (affiliate link)? 
You may want to dust it off to make this easy summer entree that makes a wonderful plant-based meal. It's filling without being high in fat or calories. In fact, the entire recipe on the blue or purple plan of Weight Watchers is only 2 points.

If you do not own a spiralizer, considering buying one. They are very inexpensive and very easy to use. You can check out my spiralizer tutorial.

However, if you want to make the recipe and don't have a spiralizer, most supermarkets now sell spiralized vegetables in packages in the produce section.

I love using my spiralizer (affiliate link) to make simple zucchini noodles, which unlike traditional pasta which is made from flour, is low in carbs and calories. It takes me about 2 minutes to spiralize one whole zucchini into multiple cups of zucchini spirals. 

The zucchini noodles are on the bottom 

Zucchini spirals/noodles or "zoodles" are both tasty and nutritious. They cook up in minutes and they are a darn good substitute for pasta. Even my carb-loving husband enjoys this zucchini substitute.

I've been into Asian food lately, so I gave my recipe an Asian flair in this simple tofu dish.  Serves 1 overly large portion or 2 medium portions.

The farmer's markets have plenty of zucchini right now. So if you are looking for yet another way to use zucchini, add this to your repertoire. You will not be disappointed.

Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: 5-7 minutes
Serves: 1 large generous portion as a meal or 2 medium portions as a side

Ingredients: 

1 medium zucchini, spiralized

Olive oil spray

4 tablespoons of chunky salsa (mild, medium, or hot-your choice)
2 tablespoons of freshly grated ginger (or to taste-)

1 cup of cubed firm tofu

1/2 cup of chopped green scallions

Asian Sauce: 

2 tablespoons of organic Non-GMO cornstarch

1/2 cup of water

1/2 cup of Braggs amino acids or gluten-free soy sauce

Spray a large nonstick skillet with a little olive oil spray. Add zucchini, ginger, and salsa and sautee for about 3 minutes, stirring. Push the zucchini to one side of the skillet and add tofu to the other side of the skillet and continue to sautee until the zucchini is cooked and the tofu is hot. 

While the zucchini and tofu are sauteeing, make the sauce. Add 2 tablespoons of cornstarch into a small ramekin. Add water and stir until smooth. Add amino acids, stir well and pour 1/2 on top of the zucchini and half on top of the tofu. Allow to cook for 1 minute, stir, and mix everything together. Top with the chopped scallions and serve.

Notes: 

1. I purchase salsa at Aldi's. They carry chunky organic salsa in a glass jar in either mild, medium, or hot which sells for about $1.89. I use it in lots of recipes when I don't feel like chopping vegetables. It contains organic onions, tomatoes, peppers, etc.

2. You can purchase a spiralizer on Amazon that is very inexpensive. I like this one spiralizer (affiliate link)

3. Personally, I love freshly grated ginger and use a lot of it in this recipe; my husband doesn't like it at all. I omit the ginger when I am making this recipe for him. Sometimes, I make our portions separately.

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