zucchini noodles with tofu + fresh veg in a creamy almond broth

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kale / meals / mushrooms / noodles + pasta / nuts / radish / soup / soups + salads / zucchini

I’ve been wanting to mess around with zucchini noodles for sometime and i’m glad i finally did. they are delicious and you can use them in lieu of pasta or soba or anything noodly. I topped them with mushrooms, radish, broccoli, tofu, basil, scallions and a warm almond broth and it was everything i dreamt it would be.

this recipe serves two very hungry people.



to make zucchini noodles, just take a medium sized zucchini and using a mandolin on the matchstick size cutter, run the zucchini through the slicer lengthwise so you have long noodly strips. if you have a spiralizer you are laughing and you probably don’t need me to tell you how to do this. if you have none of these gadgets finely slice the zucchini in long strips as best you can. i would recommend cutting it in half lengthwise and dealing with one half a time. THAT’S IT, YOU’VE GOT NOODLES. no cooking no nothing.



  • oil
  • 6 crimini mushrooms, sliced
  • 3 radishes, sliced very very thin
  • 2 leaves of kale, veined and chopped
  • 2 scallions, sliced
  • 6 leaves basil, chopped
  • 1/2 c. heaped broccoli florets
  • 1/2 block medium firm tofu, cut into long pieces (or really however you like)
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 1 tsp black vinegar
  • a few drops sesame oil

pat tofu dry and heat oil in a large skillet. fry until golden on all sides. meanwhile in a small bowl, mix soy, vinegar, ginger and sesame oil. add the hot tofu when done and stir to coat. cover and put aside. in the same pan sauté mushrooms until browned, adding more oil if necessary. remove from pan and add the kale and broccoli, keeping them separate. add a few tbsp of water, put a lid on the pan and turn off the heat. steam until the broccoli if bright green and slightly tender but still has bite.

Place a heap of zucchini noodles in each dish and top with tofu, mushrooms, steamed veg, radish, basil and green onion. pour over the almond broth/sauce and eat!


  • 2 c. broth
  • 1/3 c. almond butter
  • 1 tbsp chili paste
  • 1 tsp braggs or soy sauce
  • 2 cloves minced garlic
  • juice of 1 lime

put everything in a pot and whisk to combine, heat until slightly thickened.


The Author

vegan foods!

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