Dinner

Tofu Zoodles with Eggplant Pepper Pesto is for Dinner.

Tofu Zoodles with Eggplant Pepper Pesto takes several minutes to prepare.

Tofu Zoodles with Eggplant Pepper Pesto takes several minutes to cook.

Tofu Zoodles with Eggplant Pepper Pesto makes 7 servings.

The ingredients for Tofu Zoodles with Eggplant Pepper Pesto are:

1 dash Salt
1 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
2 clove Garlic
0.25 cup, chopped Walnuts
1 cup Bell peppers (Green, Red, Yellow, Orange)
1 serving Lemon, fresh squeezed, juice of one whole lemon
7 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g)
2 tsp Pepper, black
7 tbsp chia seeds
2 block Tofu, firm
1260 grams Zucchini
3 sprigs Parsley

Here is how you make Tofu Zoodles with Eggplant Pepper Pesto:

Spiralize zucchini as you're going to eat it.Core peppers & pierce eggplant all over. brush with oil. broil over direct heat, 6 min/side. Once red pepper is charred and eggplant is softened, place in bowl and cover with a place for about 5 minutes. Scrape flesh out of eggplant and skin off of pepper. Place flesh of eggplant, peppers, garlic, walnuts, slat, pepper, chia seeds, and parsley into a food processor. Pulse until everything is well blended. Finish with lemon juice and season with Nutritional yeast to taste. Saute tofu as preferred and pour sauce into the pan. Cook together for about 2 minutes than pour over zoodles. Serving Size:?serves 7

The nutritional information for Tofu Zoodles with Eggplant Pepper Pesto is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 228.5

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 41.6 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 11.7 g
• Protein: 16.4 g

The dietary needs meet for Tofu Zoodles with Eggplant Pepper Pesto is Vegan