Sesame Ginger Tofu with Zoodles (or zucchini noodles) are a gluten free alternative to pasta and an easy and delicious way to eat more vegetables. This is also a favorite dairy-free, gluten-free, vegan, diabetes friendly recipe.
Did you know that our culinary dietitians love creating new recipe content for our blog. They not only cook these fabulous dishes, they also take photos of them to help provide tasty and nutritious recipe inspiration for a wide variety of nutrition conditions. For more diabetes friendly recipes, make sure to check out our diabetes friendly cookbook titled, “Cooking with Diabetes” written by our two culinary dietitians Kaitlin Williams and Klara Knezevic.
We also have a brand new cookbook for people with food sensitivities written by three of our Registered Dietitians called Cooking with Food Sensitivities Survival Guide written by dietitians Kaitlin Williams and Klara Knezevic and Dana Magee. When our dietitians are not cooking, eating and photographing foods that they prepare, the are providing nutrition counseling to our clients. Hopefully you will have a chance to meet with one of our dietitians soon. We participate with most health insurance plans and provide in person and virtual nutrition counseling sessions.
Now, here is our recipe, we hope you enjoy it as much as we do!
Ginger Sesame Tofu with Zoodles
- 1 block tofu extra firm, about 14 oz
- 1 tbsp lime juice
- 2 tsp sesame oil
- 1/2 tsp ginger ground
- 1 tbsp garlic infused oil
- 1 tbsp avocado oil
- 4 zucchini small/medium, spiralized
- Slice tofu in half lengthwise. Place on paper towels, and top with additional paper towels. Cover with a baking sheet and top with a few heavy items. Press for at least 30 minutes.
- Cube tofu and place in a bowl. In a small bowl, whisk together lime juice, sesame oil, ginger, and garlic infused oil. Pour over tofu and toss to coat. Let marinate for at least 30 minutes. Meanwhile, preheat oven to 400° F.
- Spread tofu onto a baking sheet, either greased or lined with parchment paper. Bake for 15 minutes, then flip tofu pieces. Return to oven for an additional 15 minutes, until browned and crispy.
- Meanwhile, heat avocado oil in a large skillet and sauté zoodles briefly until just cooked, about 2-3 minutes.
- Divide zoodles onto plates and top with tofu. Enjoy!
Dana uses her advanced training in functional nutrition and food sensitivities to help her clients love and trust food again as they heal from years of painful symptoms that have dominated their lives. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Food Sensitivities Survival Guide.