Zucchini Noodles with Kale & Tofu

If you haven't discovered the 'zoodle' craze, grab a spiralizer and get hooked with this quick and delicious dish! Yield: 2 - 4 servings


  • 2 large zucchinis - spiralized or sliced into ribbons
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1/2 teaspoon rice vinegar
  • 4 ounces of firm tofu
  • 2 tablespoons coconut oil
  • 1 carrot - very thinly sliced
  • 1/2 red pepper - thinly sliced
  • 2 cups Olivia's Organics Baby Kale
  • 1/2 tablespoon salt
  • 1/4 tablespoon ground pepper
  • 1 tablespoon sesame seeds


  • Prepare the zucchini noodles using a vegetable spiralizer or slice long way with a mandolin. Set aside.
  • In a small bowl, whisk together the soy sauce, sesame oil and rice vinegar. Marinate the tofu with half of the sauce, reserving the other half for the noodles.
  • Heat the coconut oil in a very large sauté pan. Add the carrot and red pepper, and sauté for two minutes. Add in the kale and zucchini noodles and continue to cook for another 3 minutes, or until noodles reach desired doneness. Add in the reserved sauce, season with salt and pepper. Remove to a serving plate.
  • Add the marinated tofu to the pan and cook for approximately 2 to 3 minutes on each side. Slice the tofu and arrange on top of the noodles. Sprinkle on the sesame seeds and serve.

Categories: Entree, Kale