Zucchini noodles with orange and cashews

I was recently browsing my own Recipes page and was surprised to see, first, just how many recipes are on there (well over 200!) and, second, how many dishes I have made, loved, and then not made again. My various courgette / zucchini noodle dishes are a case in point. Whilst I haven't recreated one of them here, I was inspired to pull my spiralizer out again and make a new zucchini noodle dish to match the spring weather.

This salad is dominated, in a good way, by orange. It features an orange-soy-ginger dressing as well as orange segments. A scattering of cashews rounds out the dish and I also included tofu (ginger flavoured for good measure) that I enjoyed in the mix. If you left the tofu off this would be a nice side dish but with it you can easily consume the salad as a main meal.

My tofu was the new-ish sweet ginger tofu made by Cauldron foods. If you aren't in the UK or don't have access to that, any marinated tofu would work, although one that compliments an orange-soy-ginger dressing would obviously be best.

Zucchini noodles with orange and cashews

A light and summery salad that serves 1 if using tofu, or 2-4 as a side without it

Vegan

Author: Bite-sized thoughts

Print recipe

Ingredients

1 medium zucchini (courgette), spiralised

1 orange

1 tsp soy sauce

1 tsp grated fresh ginger

Small handful of cashews

Tofu, marinated to suit, optional

Method

Place the spiralized zucchini noodles in a bowl.

Juice half the orange and whisk together with the soy sauce and grated ginger. Pour over the zucchini noodles. Cut the remaining half an orange into segments and sprinkle over the noodles, along with the cashews. Add the tofu if using. 

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