Zucchini Tagliatelle (vegan)

Okay, I tried really hard to get a good picture of this one, but it is not one of this fancy dishes. It just comes packed full of nutrients but low on carbohydrates. Zucchini also provides a lot of vitamin C and fiber. And of corse, the tofu makes it a protein bomb. 

For 2 portions you need:

  • 750g zucchini
  • 200g nut-tofu
  • salt
  • 4-5 garlic cloves
  • 6tbs olive oil
  • 60g pine nuts
  • 60-80g dried cranberries
  • 1tbs margarine
  • pepper
  • herbs for decoration

 

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Cut the nut-tofu in cubes, if you can not find nut-tofu use smoked or regular one. Wash the zucchini and cut them with a vegetable slicer or a potato peeler in thin, long strips.

Blanch the zucchini strips in salted, boiling water for about 1 minute then drain and refresh with cold water.

Heat the olive oil in a large pan and fry the tofu for about 5 minutes, add garlic, pine nuts, and cranberries. Mix in margarine and zucchini and roast for another 5 minutes.

Decorate with fresh chopped herbs before serving.

One portion has the following nutritional values: 1007kcal, 44g carbohydrates, 33g sugar, 82g fat, 25g protein, 6g fiber and 111% of the daily recommended dose of vitamin C. 

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