Ingredients
Scale
- 1 pound extra-firm tofu, drained and sliced into thin cutlets (454 g)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped red onion
- 2 garlic cloves, minced
- 1/2 cup low-sodium vegetable broth
- 1 teaspoon fresh lemon juice
- 1/2 cup unsweetened coconut cream (120 ml)
- 1 medium Roma tomato, chopped
- 20 ounces zucchini noodles (about 567 g)
- 1/4 cup grated vegan Parmesan cheese, optional
- Fresh parsley or basil, optional
Instructions
- Season the tofu cutlets with the salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Cook the tofu for about 3 minutes per side, until golden. Remove from the skillet.
- Add the red onion and garlic to the skillet and cook for 1 minute, stirring.
- Add the vegetable broth and lemon juice and simmer for 2 minutes.
- Stir in the unsweetened coconut cream and chopped tomato. Simmer for another 2 minutes.
- Return the tofu to the skillet and coat with the sauce.
- Remove the tofu again and add the zucchini noodles to the skillet.
- Cook the zucchini noodles for 2–3 minutes, stirring, until just tender.
- Serve the tofu over the zucchini noodles and top with optional vegan Parmesan and herbs.
Notes
Slice tofu into thin cutlets so it cooks quickly and stays within about 20 minutes. Vegetable broth plus lemon stands in for white wine. Don’t overcook zucchini noodles or they can become watery. Unsweetened coconut cream keeps the sauce rich while remaining low in carbohydrates. Vegan Parmesan adds extra flavor but is optional. Pressing tofu briefly helps it brown well.
- Prep Time: 8
- Cook Time: 12
- Category: Dinner
- Cuisine: American