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Zuccini Noodles with Battered Chickpea Tofu

Zuccini Noodles with Battered Chickpea Tofu

Kindra Battles
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Salad

Ingredients
  

  • 1 cup cubed chickpea tofu
  • ½ zucchini
  • 1 cup cornmeal

Ingredients for Avocado Pesto Sauce:

  • 1/2 cup parsley
  • 3 cloves of garlic
  • 1 whole lemon
  • ¼ cup basil
  • 1 tsp. coconut amino
  • ½ tsp. salt
  • cup water

Instructions
 

  • Place about 1 cup cubed chickpea tofu into a plastic bag with ½ to 1 cup corn meal, seasoning (such as herbed seasoning salt) and 1 tsp water to mix all together to batter tofu.
  • Place in airfryer for 7 minutes on 380°F (190°C). or can use oven for about 10-15 minutes on 400°F (200°C).
  • Spiral one half of a zucchini.
  • Mix the avocado pesto sauce into the the zucchini and place the battered Chickpea Tofu on top and the zucchini and enjoy!

Video

Notes

For the chickpea tofu, check this recipe.
Diet Diabetic, Gluten Free, Vegan