Recipes / Noodles and stir-fries
Courgetti with pesto, tofu and cherry tomatoes
Warm courgette strips with golden tofu, soft cherry tomatoes, pesto and toasted pine nuts. Fresh, quick and no pasta pan to wash up.
- Time
- 20 min
- Serves
- 2
- Also
- Low carb
- Season
- Summer
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegan pesto.
Method
- Use a spiraliser or a vegetable peeler to cut the courgettes into long thin strips, stopping at the seedy core. Halve the cherry tomatoes and crush the garlic.
- Drain the tofu, pat it dry and cut it into 2 cm cubes.
- Toast the pine nuts in a dry frying pan over a medium heat for 2 minutes, shaking the pan, until golden. Tip them out.
- Warm the oil in the same pan over a medium-high heat. Fry the tofu for 6 minutes, turning, until golden on most sides.
- Add the garlic and tomatoes and cook for 2 minutes, until the tomatoes begin to soften.
- Add the courgette strips and toss for 2 minutes only; they should be warm and still have bite. Take the pan off the heat and stir in the pesto.
- Serve straight away, scattered with the pine nuts.
Tip Do not cook the courgette for longer than the 2 minutes, as it releases water and goes limp. A spiraliser is helpful, but a peeler is fine.
Per portion
| Energy | 451 kcal |
| Protein | 22 g |
| Carbohydrate | 12 g |
| of which sugars | 10 g |
| Fat | 34 g |
| of which saturates | 4 g |
| Fibre | 6 g |
| Salt | 0.71 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- courgette3
- firm tofu200 g
- cherry tomatoes200 g
- vegan pesto60 g
- pine nuts20 g
- garlic1 clove
- olive oil1 tbsp
