Zoodles with Tofu and Mushroom Ragu and Pine Nut Parmesan
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Serving Size: 9 oz ragu + 1 cup of cooked zoodles
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
Bake the tofu:
- Preheat the oven to 400ºF/200ºC.
- Line a sheet pan with parchment paper for easier clean up.
- Mix together the tamari, nutritional yeast and chili powder in a large bowl.
- Add the crumbled tofu and toss to combine.
- Spread the tofu out on the lined sheet pan in an even layer.
- Roast in the oven for 15 minutes until golden and slightly crispy., turning half way through.
Prepare the ragu:
- Heat the olive oil in a large pot or Dutch oven over a medium-high heat. Add onions, carrots, and celery; sauté ~7 minutes until softened.
- Stir in garlic and cook 1–2 minutes.
- Add mushrooms and cook until softened and most liquid has evaporated, ~5 minutes.
- Stir in tomato paste, then deglaze with red wine (or broth).
- Add crushed tomatoes, oregano, thyme, bay leaves, salt, black pepper, and chili flakes if using. Simmer gently for ~10 minutes, stirring occasionally.
- Stir in baked tofu and simmer an additional 3–5 minutes to combine flavors. Remove bay leaves.
Cook the zoodles:
- Spiralize zucchinis into noodles.
- Lightly sauté zoodles in a nonstick skillet with a splash of olive oil for 1–2 minutes to warm (don’t overcook; they should remain slightly firm).
Prepare the Pine Nut Parmesan:
- Combine the very finely chopped pine nuts, tasted sesame seeds, lemon zest, and nutritional yeast in a bowl. Season to taste with salt and black pepper.
Serve:
- Toss cooked zoodles with ragu or serve ragu on top. Garnish with Pine Nut Parmesan or fresh basil if desired.
Cook Times
Ingredients
Ingredients
For the Ragu:
- 40 ounce extra-firm tofu pressed and crumbled
- 4 tablespoon tamari sauce or coconut aminos
- 4 tablespoon nutritional yeast
- 1 teaspoon chili powder
- 16 ounce cremini mushroom finely chopped
- 2 each large onion diced
- 4 each medium carrot diced
- 4 stalk celery diced
- 8 clove garlic minced
- 56 ounce canned crushed tomatoes
- 6 ounce tomato paste
- 1 cup red wine can substitute with veggie broth
- 3 tablespoon extra virgin olive oil
- 2 teaspoon dried oregano
- 2 teaspoon dried thyme
- 2 each bay leaf
- 1 teaspoon chili flakes optional
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 3 pound zucchini
For Serving:
- ½ cup fresh basil loosely packed
For the Pine Nut Parmesan:
- ½ cup pine nuts very finely chopped
- 2 tablespoon sesame seeds toasted
- 2 tablespoon lemon zest
- 2 tablespoon nutritional yeast
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
Cooking Tools Required
Cutting board, Dutch Oven, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Reheat to desired temperature using the stove top or microwave.
Nutrition
Calories: 355kcal | Carbohydrates: 34g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 1152mg | Potassium: 1563mg | Fiber: 10g | Sugar: 17g | Vitamin A: 5223IU | Vitamin C: 49mg | Calcium: 292mg | Iron: 7mg | Phosphorus: 261mg
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