Olivia's Organics

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


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 2 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.