Tofu Zoodles with Eggplant Pepper Pesto
- Number of Servings: 7
Ingredients
1 dash Salt 1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh 2 clove Garlic 0.25 cup, chopped Walnuts 1 cup Bell peppers (Green, Red, Yellow, Orange) 1 serving Lemon, fresh squeezed, juice of one whole lemon 7 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g) 2 tsp Pepper, black 7 tbsp chia seeds 2 block Tofu, firm 1260 grams Zucchini 3 sprigs Parsley
Spiralize zucchini as you're going to eat it.
Core peppers & pierce eggplant all over. brush with oil. broil over direct heat, 6 min/side. Once red pepper is charred and eggplant is softened, place in bowl and cover with a place for about 5 minutes. Scrape flesh out of eggplant and skin off of pepper.
Place flesh of eggplant, peppers, garlic, walnuts, slat, pepper, chia seeds, and parsley into a food processor. Pulse until everything is well blended. Finish with lemon juice and season with Nutritional yeast to taste.
Saute tofu as preferred and pour sauce into the pan. Cook together for about 2 minutes than pour over zoodles.
Serving Size: serves 7
Core peppers & pierce eggplant all over. brush with oil. broil over direct heat, 6 min/side. Once red pepper is charred and eggplant is softened, place in bowl and cover with a place for about 5 minutes. Scrape flesh out of eggplant and skin off of pepper.
Place flesh of eggplant, peppers, garlic, walnuts, slat, pepper, chia seeds, and parsley into a food processor. Pulse until everything is well blended. Finish with lemon juice and season with Nutritional yeast to taste.
Saute tofu as preferred and pour sauce into the pan. Cook together for about 2 minutes than pour over zoodles.
Serving Size: serves 7
Nutritional Info Amount Per Serving
- Calories: 228.5
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 41.6 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 11.7 g
- Protein: 16.4 g
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