Healthy + Vegan + low-carb + ready in MINUTES! These Diary-Free Tofu Ricotta Zucchini Noodles are perfect for busy nights, quick lunches, or meal prep! This is a great way to sneak in some veggies and still have that pasta-ish feel to your meal!
New To Zoodles?
Don’t be afraid of the zoodle! If you have a spiralizer and a zucchini, you are all set! Check out my article HERE on making perfect zoodles.
Tara’s Tips To Not End Up With Watery Zucchini Noodles:
- easiest and most efficient = spiralize your zucchini noodles ahead of time and store them in the refrigerator in an airtight glass bowl until you are ready to use them (make them the night before, morning of, or even a few days before).
- if you haven’t planned ahead, first, spiralize your zucchini, second, lay them out on a sheet pan, next, sprinkle them with salt. Finally, after about 20 minutes, press them with a dry towel to absorb the extra water.
- one more option is to spread them out on a baking sheet + bake them in a 200-degree oven for 20 minutes, remove from oven and press them with a dry towel to remove the water.
Toppings!
I topped mine with roasted tomatoes but you can pick your topping. Some other ideas are roasted Air Fryer Zucchini and Onions, Air Fryer Italian Herb Tofu, vegan chikn’ tenders, so many possibilities!
The Dairy-Free Tofu Ricotta
Yum! Check out my recipe here: Dairy-Free Silken Tofu Ricotta Recipe to make THE BEST homemade silken tofu ricotta right in your very own kitchen! Alternatively, you could use your favorite store-bought version. There are fabulous ones in the stores now!
Diary-Free Tofu Ricotta Zucchini Noodles
These Diary-Free Tofu Ricotta Zucchini Noodles are an easy weeknight meal + delicious enough for every night! Creamy, garlicy +gluten-free!
Ingredients
- 4 zucchini spiralized (see body of post for spiralizing instructions) or use store-bough zucchini noodles
- olive oil spray or olive oil
- 4 cloves garlic (peeled and sliced)
- 1 tsp salt
- 2 tsp Italian herb seasoning
- 1 tsp black pepper
- 1 cup dairy-free ricotta (see body of post for homemade recipe)
- 1/2 cup dairy-free unsweetened milk
- 1 cup dairy-free mozzarella shreds
- For the roasted tomatoes:
- 2 cups cherry tomatoes
- olive oil spray
Directions
- Step 1 Heat a non-stick skillet over medium-high heat, add zucchini noodles and give them a light spray with olive oil spray (or drizzle with olive oil), give them a gentle stir and remove from pan after 1 minute, set aside.
- Step 2 In the same skillet add garlic, sauté for one minute, add tomatoes, sauté until skin bubbles for about 2 minutes, transfer to a bowl and set aside.
- Step 3 Return zucchini noodles to the pan, turn heat on to medium-low, stir in ricotta and dairy-free milk, Italian herb seasoning, salt and pepper. Once incorporated, stir in mozzarella shreds. When fully incorporated, stir in mozzarella shreds. When cheese are melty, turn off heat.
- Step 4 Transfer to 4 bowls, top with tomatoes, adjust salt and pepper to taste. Top with dairy-free parmesan cheese, nutritional yeast, red pepper flakes to taste.
- Step 5 Enjoy!
❤Did you make these Diary-Free Tofu Ricotta Zucchini Noodles? Love them? Leave a rating + a comment below!
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