Spicy Cashew Zucchini Noodles - an easy vegan + Asian-inspired zucchini noodle recipe with crispy tofu, and a spicy cashew sauce. A great weeknight meal!
Prepare sauce: Add cashews to a food processor or high-powered blended, pulse until finely chopped. Add remaining sauce ingredients and blend until smooth, 2-4 minute
Saute: Heat large non-stick skillet over medium heat, add 1 tablespoon olive oil. Add sliced mushrooms, saute until brown and tender, 5-8 minutes. Set aside.
Tofu: Using the same pan, add remaining 1 tablespoon olive oil. Add tofu cubes and ¼ cup of spicy cashew sauce. Saute until brown and crispy, ~25-35 minutes. Set aside.
Spiralize: While the tofu cooks, spiralize your zucchini. Add the rest of the sauce to the zoodles and stir until they are fully coated.
Serve: Add zoodles to the pan and cook for 1-2 minutes. Combine zoodles, tofu, and mushrooms, garnish with cilantro and sesame seeds. Enjoy!
Notes
PREP AHEAD: Spiralize the zoodles ahead of time and store in a glass container with a small tea towel. They should keep for 2-3 days. Also prepare the spicy cashew sauce in advance and store in a glass container. TOFU TIP: Store cooked tofu separately and if possible, reheat tofu in a skillet to crisp them up before serving leftovers. Check out more tofu tips HERE.LEFTOVERS/STORAGE: Store zoodles, mushrooms and sauce separately from the tofu (the tofu won’t be as crispy if stored together). Reheat the tofu in a skillet for crispy tofu. Otherwise, reheat all together in the microwave. NUTRITION NOTES: This recipe is packed with plant-based protein, fiber and potassium. It’s a balanced and delicious vegan dinner recipe.