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5 from 3 votes

Raw Zucchini Ribbon with Tofu

Raw zucchini salad with tofu and pine nuts is one of the best ways to eat fresh zucchini with all its benefits. This zucchini nicely cut into ribbons coated in a lemony dressing is one of our favourite family salad to enjoy in summer.
Prep Time40 minutes
Total Time40 minutes
Course: Appetizer, Salad, Side Dish, Vegetarian
Cuisine: World
Keyword: Zucchini Ribbon Salad, Zucchini Ribbon with Tofu
Calories: 562kcal
Author: Annie

Equipment

  • Bowl

Ingredients

  • 2 zucchini
  • 1/2 pack tofu
  • 3 tbsp lemon juice
  • 1 garlic
  • seasoning
  • 1/4 cup pine nuts
  • spring onion

Instructions

  • Take a bowl and start peeling the zucchini.
  • Add fresh lemon juice to the zucchini slices, 1 clove of smashed garlic, seasoning and coat all the ingredients, so they absorb all the aromas and flavours. Cover the bowl with cling film for 1 hour up to 6 hours and send it to the fridge.
  • Once you took them off the fridge, drain the excess of water from zucchini and drizzle over some olive oil and adjust some seasoning at taste.
  • Take a platter and nicely arrange zucchini ribbons. Top tofu cheese and garnish with some pine nuts and spring onions.
  • Serve immediately.

Nutrition

Calories: 562kcal | Carbohydrates: 69g | Protein: 25g | Fat: 24g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 1283mg | Fiber: 10g | Sugar: 19g | Vitamin A: 797IU | Vitamin C: 102mg | Calcium: 211mg | Iron: 7mg