Courgette noodles are easy to make and you can cook them with any sauce you like, from pesto to simple garlic and cherry tomatoes. They make a truly delicious and super healthy dish. In this recipe I cooked them with tofu which is a great source of protein. Although I do eat meat I think it is important not to have to much animal protein in your diet, as too much has been linked to cancer.
For the Courgette noodles
5 small to medium courgettes
A pinch of himalayan salt
For the tofu
150g of firm tofu cut into squares
A generous amount of sesame oil
2 garlic cloves finely chopped
An inch of ginger finely chopped
Cayenne pepper or chilli flakes
2 tablespoons of Tamari
Salt and pepper to your liking. As the tamari is already salty I personally do not add any salt.
Start by spiralising the courgettes. You can eat them raw or cooked. I prefer mine cooked so to get rid of the water that the courgettes produce, I place them in a bowl and add a pinch of himalayan salt and drain them before I am ready to cook. I normally prepare mine the night before. Next marinate the tofu with the sesame oil, garlic, ginger, chilli and tamari in a bowl and leave in the fridge for a couple of hours. I normally marinate them the night before. When you are ready to cook start by placing the tofu and the marinated sauce in a pan and sautee’ for 2 minutes. Add the courgette noodles and cook for 3-4 minutes. Add any extra seasoning if you like and enjoy!