Easy Garlic Zoodle Recipe

Alright you guys, I am not going to make any claims about being a “food blogger”. More times than not when out to eat I forget to snap a pic before my plate is empty..#sorrynotsorry. What I am though is a vegan married to an incredibly thoughtful and creative cook. He’s not like professionally a cook but without him, I’d be eating peanut butter toast and smoothies for every meal.

If you are interested in straightforward, super simple recipes that you can whip up in around 30-40 minutes with some food photography that will get better as we go than please stick around because you are in for a treat. If you only like profesh food photos and recipes that take all day then henney, you in the wrong place.



We recently got back from two weeks abroad and upon returning home I went out and bought a Vegetti. You know you have had a good vaca where you gorged on bread and wine when you need to get a Vegetti less than 24 hours back home. Anyways this is an easy, light, healthy vegan meal that you can whip up and enjoy!




Yields:2 servings/Prep time: 20 minutes/Cook time: 20 minutes


2 Zucchini

1 tbsp minced garlic

¾ block of extra firm tofu

½ bell pepper

Some white onion…I like a lot. Maybe you don’t…you decide

1 carrot (if you want)

Olive oil

TBH if you put too much or too little of one ingredient or the other it’s fine. Rarely do we use measuring cups and often we just eyeball it. As long as it tastes good amiright?

Take tofu out of the packaging and press it. I put it in between two plates and put some books on the top plate, it is a very profesh setup

While the tofu is pressing you will run the zucchini through the Vegetti or spiralizer

Cut up your peppers, onions, carrots, whatever other goodies you decide to toss in there

*some people like to “sweat” their zoodles…I am not one of them because it's an extra step and I am lazy, if you like spending time in the kitchen then, by all means, sweat those noodles (place them on a paper towel on a cookie sheet and cook at 200 degrees for 30 minutes) *

Take the tofu off the plates and cut it into cubes or slices, personal preference here

Heat up a skillet on the stove and add some olive oil

After about a minute of heating up toss in the garlic...take a second to appreciate how gosh darn fab it smells and revel in what a good cook you are.

Put the tofu in the skillet and let it cook for 5 minutes, flipping it over to brown both sides a bit.

After the tofu has been cooked till lightly brown, toss in your veggies (hold off on adding the zoodles) and cook until soft

Finally, add the zoodles and mix together

This is where I would add extra oil or garlic if necessary, be careful of adding too much oil because the water from the zucchini will mix and you’ll be workin’ with a lot of liquid

Plate your meal and enjoy. I like to top mine off with some nutritional yeast for a little cheesy effect.




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