Using a wide vegetable peeler, peel through the zucchini to create ribbons, rotating zucchini to slice around seed core.
Sprinkle zoodles with a dash of salt, toss, and set aside in the sink to drain for 20+ minutes. Zucchini will sweat out a significant amount of water.
Slice onion and mushrooms.
Mince garlic.
In a blender, purée tofu, 2 tablespoons olive oil, soy sauce, nutritional yeast, and lemon zest. Season with salt to taste.
In a skillet, sauté onion in 1 tablespoon olive oil until soft. Add garlic and thyme and sauté an additional 3 minutes until fragrant.
Add mushrooms and, over low-medium heat, sauté until mushroom release their liquid and start to stick to pan.
Add cream sauce, stir in edamame, and reduce heat to simmer. Simmer for 5 minutes.
Rinse and dry zucchini noodles. Stir into sauce and simmer for 1 minute.
Serve immediately topped with parsley and crushed red pepper.
Salt and pepper to taste.
Ingredients
Directions
Using a wide vegetable peeler, peel through the zucchini to create ribbons, rotating zucchini to slice around seed core.
Sprinkle zoodles with a dash of salt, toss, and set aside in the sink to drain for 20+ minutes. Zucchini will sweat out a significant amount of water.
Slice onion and mushrooms.
Mince garlic.
In a blender, purée tofu, 2 tablespoons olive oil, soy sauce, nutritional yeast, and lemon zest. Season with salt to taste.
In a skillet, sauté onion in 1 tablespoon olive oil until soft. Add garlic and thyme and sauté an additional 3 minutes until fragrant.
Add mushrooms and, over low-medium heat, sauté until mushroom release their liquid and start to stick to pan.
Add cream sauce, stir in edamame, and reduce heat to simmer. Simmer for 5 minutes.
Rinse and dry zucchini noodles. Stir into sauce and simmer for 1 minute.
Serve immediately topped with parsley and crushed red pepper.
Salt and pepper to taste.
