When the sun is shining even a little bit, I totally get into the courgetti-mood. Last summer I ate it almost everyday and I have a feeling it won’t be any different this year.
Personally I think, courgetti is ideal as a replacement for pasta. It is less heavy on the stomach and you still have that pasta feeling. You also get instant large serving of vegetables within, and of course, that’s never wrong.
What I like about this dish, is that it’s ready before you know it. You have to bake the tofu for five minutes and all the other ingredients are raw. By not cooking vegetables you keep all the vitamins and minerals maintain optimal. Raw food has more benefits for your body than cooked food. Besides vitamins and minerals is this courgetti rich of healthy fats and proteins. Healthy fats play a role in lowering your cholesterol and proteins are important for your muscles.
Secretly very healthy this ‘pasta’.
Let me know what you think when you made it!
(For four persons)
200 gram cherry tomatoes
juice of two limes
1.5 tablespoon dill tops
500 gram tofu
Handful fresh coriander
Dash of soy sauce
drizzle of olive oil
1.5 tablespoon sambal oelek
Pinch of salt
Spiral cutter or peeler
Grate the courgettes with a spiral cutter into thin strands (courgetti). Cut the limes in half and mix the juice with avocado, dill and salt in a bowl. You can mash it with a fork or use a blender for this.Mix the sauce over the courgetti. Then cut the tofu into small cubes, put a little olive oil in the pan and add the tofu. Bring equal Season with soy sauce and sambal. Toss together well with a spatula and bake the tofu in five minutes.
Cut the cherry tomatoes in half. Divide the courgette between four plates and spoon the tofu on here. Garnish with cherry tomatoes and fresh coriander.
Tip: Nowadays they sell at the supermarket also ready-to-eat courgetti. Handy if you do not want to make it yourself.
For more delicious recipes go to: https://zonderzooi.com/