Raw Zucchini Noodles with Tofu Bolognese
It is incredible how filling and wonderful “spaghetti- like” these raw zucchini noodles taste. I bought a new spiral vegetable cutter the other day and had to try it out right away. It has some flaws (you can only insert zucchinis of a certain thickness and there is a lot of leftover zucchini pieces which gave me an excuse to bake zucchini muffins. You can’t just throw leftovers away, can you?…and of course, we all love the taste of fresh out of the oven muffins!) but nevertheless made the nicest zucchini noodles.
- 4-5 zucchini
- 1 package firm tofu, drained
- 2 small yellow onions, finely chopped
- 2 garlic cloves, finely chopped
- 7 sun-dried tomatoes, finely chopped
- 1/2 bunch fresh basil, washed and chopped
- 2 tsp dried oregano
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
- 2/3 cup plus 1 tbsp tomato paste
- 1/3 cup of red wine
- 1/2 cup water
- Prepare the zucchini noodles with a spiral cutter.
- Mash the tofu with a fork.
- Heat a nonstick skillet over medium-high heat and cook tofu until golden brown. Stir frequently.
- Add onion, oregano and garlic, season with salt and pepper and cook for 2-3 minutes. Add tomato paste and sun-dried tomatoes and cook for 1 minute.
- Add wine and water and cook for 3 minutes on low heat. Remove from heat and stir in basil. Season to taste with salt and pepper.
- Carefully mix in zucchini noodles and serve.