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vegan peanut zoodles

Updated: Dec 24, 2021

I'm not gonna lie to you, zucchini noodles or "zoodles" are not better than real noodles. It's zucchini. But if you're looking for a healthier option, I suggest giving them a try because they aren't bad as long as you have a good sauce to drown them in. This Thai-inspired zoodle salad is full of fiber, protein, and flavor. If you have a peanut allergy, you can easily substitute the peanut butter for almond or sunflower butter instead.

Total Time: 20 minutes

Makes 3 Servings


-2 zucchini, spiralized or peeled into thin strips

-1 block of extra firm tofu

-1 cup of broccoli slaw (or shred your own carrots, broccoli, & cabbage)

-2 tbsp sesame seeds (optional)

-however much green onion + cilantro you want

-1 cup of edamame

tofu marinade:

-1 tsp cornstarch

-2 tbsp hoisin sauce

-1 tbsp low sodium soy sauce or coconut aminos

-1 tbsp water

-1 tbsp minced garlic

-1 tbsp rice vinegar

-1 tsp onion powder

-1 tsp crushed red pepper flakes

peanut sauce:

-1/4 cup peanut butter

-1/4 cup low sodium soy sauce or coconut aminos

-1/2 tbsp garlic powder

-1/2 tbsp onion powder

-1 tbsp rice vinegar

-1 tsp red pepper flakes

-1 tsp lemon juice

-2 tbsp water to smooth it out



1. Press the tofu by first draining the tofu package of excess liquid and placing the tofu on either a dish towel. Place another towel on top of the tofu. Place a heavy object (cast iron skillet, heavy baking tray, heavy bottle on top of a cutting board) flat on top of the towel to press the liquid out of the tofu. This is crucial for getting the tofu nice and crispy later--it's recommended to do this overnight but doing this for even 10 minutes will make a difference

2. In a large bowl, combine the cornstarch, hoisin sauce, soy sauce, water, minced garlic, rice vinegar, onion powder, and red pepper flakes

3. Cut the pressed tofu into 1 inch cubes

4. Add the tofu cubes to the marinade and mix well, making sure the tofu is evenly coated

5. Drizzle a tbsp of oil in a pan over medium heat and once hot, add the marinated tofu cubes

6. Stir and flip the tofu every so often, keeping an eye on it to make sure all sides of the cubes get crispy, about 8 minutes

7. In the meantime, spiralize or peel your zucchinis into thin strips or zoodles. I got my spiralizer from Walmart for less than $10!

8. In a separate bowl, combine the peanut butter, soy sauce, garlic powder, onion powder, red pepper flakes, lemon juice, rice vinegar, and water. Mix well until the consistency is smooth and add water to make it thinner if desired

9. Let's plate it up! Mix your zoodles with the broccoli slaw and top with edamame, tofu, green onion, and sesame seeds. If you're meal prepping or taking this on the go, put the peanut sauce on the side to prevent sogginess. Otherwise, pour however much peanut sauce you want on top

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