Spicy vegan zoodles with tofu and avocado cream

I love meals to get rid of leftovers. This is definitely one of them, it’s light and superquick. You can adapt it with the spices how you want to have it, and of course you can throw in a lot more or different things. Here’s the recipe for the version from the picture and for one person.

1 small zucchini
1 spring onion
about 100 gr of tofu
a hand full of cherry tomatoes
some coriander leaves
1/2 avocado
the juice of a half lemon
salt and spices
a bit of coconut oil

Cut the zucchini with the spiral cutter into zoodles and put it into a strainer. Add a bit of salt and let it rest to let it loose water.

In the meantime heat a bit of coconut oil in a pan and cut the tomatoes, the onion and the tofu into slices and cubes, before you put it into the pan. Let it roast so that the tomatoes can mix up with the other ingredients, and stir from time to time. Add the spices (I used “Turboscharfes Gewürz” by just spices). Don’t add salt, because the zoodles will be salty enjough.

While the tofu keeps roasting, squeeze the avocado and mix it with the lemon juice. It should be a soft and creamy paste. Don’t use any other spices, since the juices in the pan and the spices will give a lot of taste anyways. Add the coriander leaves.

Finally, throw in the zoodles, add the avocado cream  and toss it. That’s it. The special taste in this dish comes from the different juices and it’s fun to eat because of the different shapes and textures. Aaaaand since it is no real pasta, you can eat it in the evening without any bad conscience ;-)

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