Ginger Zucchini Noodles

Ingredients (Serves 2)

For Tofu and Marinade

  • 1 pack (454g) of extra firm premium organic tofu (sliced into thirds, then halved)
  • 1/3 cup organic gluten-free soy sauce
  • 1 tsp. organic ginger (chopped)
  • 1 clove organic garlic (chopped)
  • 2 tbsp. pure maple syrup
  • 1 tsp. organic sesame oil
  • 1 tsp. organic shallots (chopped)
  • 2 tbsp. organic extra virgin olive oil

For Zucchini Noodles

  • 2 organic zucchini (spiralized)
  • 1 carrot (julienne cut)
  • 1/2 sweet red pepper (julienne cut)
  • 1 tsp. organic garlic (chopped)
  • 1 tsp. organic ginger (chopped)
  • 1/2 tsp. dried organic red chili flakes
  • 1 tbsp. organic gluten-free soy sauce
  • 1 tsp. organic sesame oil
  • 2 organic green onions (sliced)

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  1. Tofu and Marinade: Combine garlic, ginger, soy sauce, maple syrup, shallots and sesame oil in sealable bag and add tofu. Marinate for 12-24 hours.
  2. Zucchini Noodles: In a medium-sized hot frying pan add sesame oil, garlic, ginger and chili flakes. Sauté quickly, 5-10 seconds. Add zucchini, carrots, peppers and toss quickly. Add soy sauce to coat evenly. This should be done quickly to ensure zucchini isn’t overcooked and still has a firm bite to it.
  3. Assembly: Remove tofu from marinade and pat dry. Sear both sides in olive oil until golden brown. Place on top of zucchini noodles and top with chopped green onions. Enjoy!

Recipe from Mike & Mike’s Organic Plant-Based Recipes’ book coming soon at a Nature’s Emporium near you.

Recipe prepared by Mike Colella, Nature’s Emporium
Food STYLING BY Angela PALMIERI-ZERILLO, Dolce Media Group | PHOTOGRAPHY BY Carlos Pinto, Dolce Media Group

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