Zoodle and Tofu Bowl

How healthy does this look?! And honestly, it’s just as delicious! I’m sort of over dairy and even meat, at least for tonight, so I turned to my favorite alternative: tofu bites! They are so flavorful and crispy! If you don’t agree, then you haven’t tried them prepared the right way yet—and that’s where my tofu-bites recipe comes into play! It’s so versatile. They can be used to top off this photogenic zoodle bowl, salads, stir-fries or even use them in your sushi to keep it vegan! Tonight, I was in the mood for zoodles, and lo and behold I had three-colored summer squashes in my fridge—perfect for satisfying the colorful requirement. This dinner took about 20 minutes to make (no joke), so definitely try it when a healthy but quick dinner is in order.

Print Recipe

Zoodle and Veggie Bowl

Course

Dinner, Lunch

Prep Time

5 minutes

Cook Time

10 minutes

Servings

poeple

Ingredients

• 1 large zucchini dark green
• 1 large crookneck squash yellow
• 1 large cousa squash light green
• 2 white carrots
• 2 orange carrots
• 1 box mushrooms
• 1 tbsp olive oil
• garlic chili sauce

Course Dinner, Lunch Prep Time 5 minutes Cook Time 10 minutes Servings poeple Ingredients 1 large zucchini dark green 1 large crookneck squash yellow 1 large cousa squash light green 2 white carrots 2 orange carrots 1 box mushrooms 1 tbsp olive oil garlic chili sauce

Instructions

1. Using a spiralizer, spiralize your 3 kinds of squashes. Julienne the carrots. Slice the mushrooms.
2. Add olive oil to a large saute pan and heat up over a medium flame. Add in the carrots and mushrooms and sauté until soft. If you would like to keep everything separate like I did in the picture, remove the carrots and mushrooms to a plate. Sauté each of the squashes separately also for 2-3 minutes each, just until lightly softened. Otherwise just add in all the squashes to the carrots.
3. Places the veggies on a plate, top with the tofu bites, scallion greens and sesame seeds. Use a tiny bit store bought garlic chili sauce for seasoning.

Recipe Notes

If making for Passover, top with Passover-friendly toppings and sauces!

Print Recipe

Tofu Bites or Sticks

Course

Main Dish, Tofu, Topping

Cuisine

Asian

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 block extra firm tofu
• 1/2 cup soy sauce
• 2 tbsp honey substitute silan if vegan
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sirracha
• 2 tsp lime juice
• 2 tsp freshly grated ginger
• 1/4 tsp crushed red pepper
• 4 cloves garlic minced

Course Main Dish, Tofu, Topping Cuisine Asian Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 1 block extra firm tofu 1/2 cup soy sauce 2 tbsp honey substitute silan if vegan 2 tbsp mirin 2 tbsp rice vinegar 1 tsp sesame oil 1 tsp sirracha 2 tsp lime juice 2 tsp freshly grated ginger 1/4 tsp crushed red pepper 4 cloves garlic minced

Instructions

1. Drain the tofu and place the block of tofu on several layers of paper towels. Cover tofu with several more layers of paper towels. Top with a heavy pan. Let stand 30 minutes to remove the moisture.
2. Meanwhile whisk together your marinade.
3. Cut tofu into 1/2 inch cubes if for a salad or stir fry or into 1/2 inch matchsticks for sushi.
4. Place in marinade, mixing gently to coat all the tofu. Let it marinate for 1/2 hour but if you don't have time you can leave in for 10 minutes.
5. Preheat the oven to 400 F. Remove the tofu from the marinade (reserving the marinade) and place the tofu onto a parchment lined baking sheet.
6. Pour the marinade into a small saucepan, add in 2 tsp cornstarch and boil until it thickens.
7. Bake the tofu for 30 minutes, flipping them halfway through and brushing with the marinade right before the flip and on the other side after the flip. Brush with remaining marinade right before removing from oven and let bake for 5 more minutes.