garlic lime cashew zoodles with tofu

Adapted from Salt and Lavender.


  • 2 medium zucchini, spiralized
  • 2 large carrots, spiralized
  • 1/2 cup cashews
  • 1 tbsp fresh cilantro (or 1 tsp dried)
  • 1 block tofu, pressed and cut into 1″ squares
  • 2 tbsp peanut butter
  • 1/2 tbsp hoisin sauce
  • 1/2 – 1 tbsp sriracha (more if you like it spicy)
  • 1 tsp soy sauce (or tamari)
  • juice of 1/2 lime, plus more for topping
  • 2 cloves garlic, minced


  1. Preheat oven to 375F.
  2. Heat a large skillet with a bit of oil or non-stick spray over medium-high heat. When hot, add the tofu and cook until golden brown on all sides. Optionally, coat the tofu with a bit of soy sauce (or tamari). Place tofu on a baking sheet and bake in oven for at least 15 minutes.
  3. While the tofu is baking, add the peanut butter, hoisin, sriracha, soy sauce (or tamari), lime juice, and garlic to the skillet. Stir constantly for about 2 minutes, until the garlic is fragrant.
  4. Add the cashews, zucchini, and carrots. Using tongs, mix up the noodles every minute or so for 4-5 minutes, until everything is lightly cooked and heated through. When almost ready, mix in the tofu and cilantro. Serve immediately.

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