Zoodle Salad With Shredded Tofu

Zoodles are the ideal summer food for me. They are quick and simple to prepare, high in vitamins, and ideal for avoiding a lunchtime (pasta) low. Yes, we did include some “normal” spaghetti in the salad, but you can certainly leave them out if you choose. You can also substitute different vegetables if you choose.

Ingredients

For the Salad

• 2 large zucchinis, spiralized into zoodles
• 1 cup shredded carrots
• 1 cup shredded purple cabbage
• 1/2 cup thinly sliced bell peppers (any color you prefer)
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro or parsley
• 1/4 cup roasted peanuts or almonds (optional for added crunch)

For the Shredded Tofu

• 8 oz (225g) extra-firm tofu, drained and pressed
• 1 tablespoon soy sauce or tamari (gluten-free option)
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup or agave nectar
• 1/2 teaspoon grated fresh ginger
• Pinch of red pepper flakes (optional)
• Salt and pepper to taste

For the Dressing

• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon lime juice
• 1 teaspoon maple syrup or agave nectar
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• Pinch of red pepper flakes (optional)

Instructions

For the Shredded Tofu

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Crumble the pressed tofu into small, bite-sized pieces and place them in a mixing bowl.
3. In a separate bowl, whisk together the soy sauce or tamari, sesame oil, rice vinegar, maple syrup or agave nectar, grated ginger, red pepper flakes (if using), salt, and pepper.
4. Pour the marinade over the crumbled tofu and toss until the tofu is well coated.
5. Spread the tofu evenly on the prepared baking sheet and bake for about 20-25 minutes or until the tofu is lightly browned and slightly crispy. Stir the tofu halfway through the baking time for even cooking.
6. Once baked, remove the tofu from the oven and set it aside to cool.

For the Dressing

1. In a small bowl, whisk together the soy sauce or tamari, rice vinegar, toasted sesame oil, lime juice, maple syrup or agave nectar, grated ginger, minced garlic, and red pepper flakes (if using). Set the dressing aside.

Assembling the Salad

1. In a large mixing bowl, combine the zoodles, shredded carrots, shredded purple cabbage, sliced bell peppers, and sliced red onion.
2. Pour the dressing over the salad and toss until all the ingredients are well coated.
3. Add the chopped cilantro or parsley and roasted peanuts or almonds (if using). Toss again to combine.
4. Finally, top the salad with the shredded tofu.

Nutrition Facts

• Calories: 260 kcal
• Fat: 16g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 0mg
• Carbohydrates: 21g
• Fiber: 5g
• Sugars: 9g
• Protein: 14g
• Sodium: 750mg