Peanut and Sesame Tofu and Zoodles

Zoodles can make you not miss pasta at all.

My budget summer continues with a yummy bowl of peanut butter sauced spiraled zucchini and tofu. At Kroger, I bought two beautiful zucchini squashes for $1.59. Their two ingredient peanut butter (roasted peanuts and salt) is $1.79 throughout August (plus I loaded a 30 cent off coupon onto my frequent buyer card) and extra firm tofu is on sale for $1.59.
I'm obsessed with peanut butter-- sweet or savory. Nothing matters. If peanut butter is involved, my taste buds are all for it-- well, all-vegan of course. I prefer the crunchy over the creamy, but my childhood was the exact opposite. For some reason, I hated the texture, especially picking the random peanuts off my tongue.
Peanut and Sesame Tofu Zoodles is definitely for those needing an extraordinary salad. It is best served at room temperature. Yet I'm sure this would be amazing pan fried as well.

Peanut and Sesame Tofu and Zoodles Ingredients and Preparation

1 zucchini, rinsed and spiraled
1 cup chopped tofu
1/4 cup crunchy peanut butter
2 teaspoon sesame oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds

Toss all ingredients together until evenly distributed.
Serve either cool or warm.

These dynamite, flavor packed zoodles will make you not mourn the loss of pasta.