Tofu Zucchini Noodles ‘Zoodles’

‘Zoodles’ are all the craze at the moment and there is a good reason why. Zucchini’s are very low calorie vegetables; providing only 17 calories per 100 g. They are also a good source of folate, potassium and vitamins including vitamin C and B group vitamins.

Zucchini noodles can be made using a spiralizer and are a great substitution to pasta. When you think about it, pasta has no real flavour so by incorporating zoodles into your meal you still have the same texture and mouth feel without the calories. 12331769_774056596032349_1731008732_n(1)



  • 2 zuchinni’s, spiralized
  • 100 g tofu, cut into 2cm cubes
  • 1 tsp chilli flakes
  • 1 garlic clove
  • 1 capsicum
  • 1 cup snow peas
  • Pine nuts & grated parmeson to serve
  • 1-2 tps Olive oil

Spinach and Parsley Pesto

  • 1  bunches parsley roughly chopped
  • 2  handfuls of spinach
  • 1 garlic clove
  • 40 g roasted pine nuts
  • Juice of 1 lemon
  • Generous amount of ground black pepper
  • Generous pinch of sea salt
  • 15 g Parmesan, grated
  • 4  tablespoons cold pressed olive oil


To make pesto combine the parsley, basil and garlic into a food processor. Process until the herbs have been roughly chopped. Add the pine nuts, lemon juice, salt, pepper, Parmesan and olive oil. Process until your mixture forms a chunky paste.

Heat a fry pan with 1 tps of olive oil, add garlic and chilli, stirring for 1-2 minutes. Add the tofu cubes and cook until golden on both sides. Add the capsicum, peas and zoodles and stir through the pesto. Once combined remove from stove and serve. Top with pine nuts, Parmesan and a squeeze of lemon.


FL xx