Hi there, Jess here! Happy Meatless Monday! It’s great to be home after a lovely week of camping on the Cape! Having had a couple of days of coasting on fresh local seafood accompanied by instant camp salads, I was so excited to arrive home to a new share box when I got home.
I used the tender first zucchini of the season to make “zoodles” this evening, wonderful with tofu and other CSA veggies in a ginger-soy marinade for Meatless Monday!
Whether using a simple and inexpensive spiralizer hand tool, or fancy Kitchen Aid attachment, it’s a wonderful time to try zoodles! As the veggies grow bigger during the season, it gets a little trickier to spiral them so cleanly, as you have a core of bigger seeds. Give them a quick stir-fry, keep them raw and toss with a sauce, whatever works best for you!
I marinated some pressed firm tofu with:
- 1/4 cup soy sauce
- 2 teaspoons grated ginger
- 1 tablespoon honey
- 1 tablespoon rice vinegar (I used seasoned, but plain works, too)
- 1 tablespoon mirin
- 1/4 cup water
After the tofu marinated for about 30 minutes, I stir fried it with garlic scapes, and summer squash. Any veggies you have on-hand work here!
Given you are not marinating meat, you can set aside some marinade to toss into the pan as you cook. If you choose to marinate meat in place of the tofu, you may want to make a double batch of the marinade and keep some aside to toss in as you cook.
A quick and easy meatless dinner! Try zoodles tossed with some olive oil, Parmesan and pesto, fresh marinara, or whatever tickles your fancy!