Ingredients

The following ingredients have 4 Servings
  • Zucchini Noodles with Avocado Pesto
  • 1 14-oz block firm tofu (400 g)
  • 2 Tbsp olive oil (30 mL, divided)
  • 2 Tbsp soy sauce (30 mL)
  • 1 clove garlic (minced)
  • 2 cups cherry tomatoes
  • 1 Tbsp lemon (juice)

Instruction

  • Zoodles: Prepare the Zucchini Noodles with Avocado Pesto (10-15 minutes hands-on work, 5 minutes cooking). Do not combine the zoodles and avocado pesto until right before serving!
  • Tofu: Pat dry tofu with paper towels. Cut into bite-size blocks. In a small bowl, combine 1 Tbsp oil, soy, and garlic. Heat remaining 1 Tbsp oil in a large saute pan over medium/high. Add tofu and cook until all sides are golden brown. Add soy mixture and cook until liquid has evaporated. 
  • Assemble: Portion zoodles, avocado pesto, tofu, and cherry tomatoes into meal prep containers. Drizzle lemon juice over avocado pesto to prevent browning.
  • Serve: When ready to eat, heat zoodles until warm in the microwave (2-3 minutes) or stovetop (3-5 minutes). Mix with avocado pesto and top with tofu and tomatoes.