Although I am quite fond of the idea of eating raw, I am more fond of the experience of eating warm food. I bought a spiralizer years ago when I resolved to eat raw, and then along came Winter with its always alluring soup and bread. By the time I pulled the spiralizer box out of the pantry again, it was covered in dust. I was making zucchini pasta for the kids, as my four-year-old has declared he does not vegetables. Cooked with oil and salt, it turns out it is just as popular as pasta in these parts.
The sauce is truly delicious. I cook the tofu to dry it out, giving it more texture. The sauce will do double duty, as a dip to snack on.
YIELDS
3 servings, plus extra sauce for dipping
PREP TIME
COOK TIME
TOTAL TIME
- 3 Zucchini and/or Summer Squash
- 1 Tablespoon Oil
- 1/2 Teaspoon Salt
- 3/4 Cup Cashews, soaked in water for at least an hour
- 1/3 Cup Almond Milk
- 1 1/2-2 Roasted Red Pepper
- 2 cloves Garlic
- 1 Teaspoon Apple Cider Vinegar
- to taste Salt and Pepper
- 1/2 Block Tofu
- 1/2 Tablespoon oil
- 1 Teaspoon salt
Directions
Soak the cashews in water for at least an hour.
Heat up a tablespoon of oil in a pan over medium heat. Using a spiralizer or a julienne peeler, turn the squash into spaghetti. Throw the squash in to the hot oil, toss salt over, and sauté.
Meanwhile, combine the cashews, almond milk, roasted red pepper, garlic, vinegar, salt and pepper in a high-speed blender. Blend until smooth.
Heat another pan with a 1/2 Tablespoon of oil. Crumble tofu over the oil, and toss salt on top. Sauté until the tofu begins to dry, and becomes lightly brown. Add the tofu to the blender mixture, and pulse-blend, just to combine the tofu through the sauce.
Serve the noodles in a dish, and top with the Bolognese. I added hot pepper, jullienned, from my garden, and it was excellent!
Also by Jess: Vegan Cowboy Caviar
Best Simple Vegan Alfredo Sauce
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Photo: Jessica Riley-Norton
Best Simple Vegan Alfredo Sauce
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
