Zucchini noodles with tofu & spinach pesto and tofu “ricotta”

If you don’t have a vegetable spiraliser, you haven’t lived. No, no, just kidding… but seriously.

I love making zucchini noodles and carrot noodles with my spiraliser. It’s a super quick and easy plantbased and raw recipe and so much better for you than wheat noodles!

So for this recipe, I spiralised a couple of zucchinis and topped the raw noodles with tofu & spinach pesto, tofu ricotta, seeds and basil. Hope you enjoy! Xx

Tofu & Spinach Pesto


– 250g tofu (silken tofu blends easier, but firm works okay too, just add more liquid ingredients if needed)

– 1 cup baby spinach leaves

– 1/2-1 cup sunflower seeds

– 2 Tbsp apple cider vinegar

– Squeeze of lemon

– Large pinch of salt

– Pinch of black pepper

– Add soy milk to desired consistency


  1. Simply blend all ingredients together! I start by blending the tofu, spinach leaves and apple cider vinegar, then add the rest.

Tofu Ricotta


– 250g firm tofu

– Soy milk

– Salt to taste


  1. Crumble the tofu between your fingers, into a bowl. Massage a large pinch of salt into the tofu.
  2. Pour soy milk over the tofu, just enough to cover it all. Place in fridge for an hour or two. You can leave it for longer if you like.
  3. Strain the tofu and add salt to taste.

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