Cilantro Lime Zucchini Noodles with Black Beans

Quick-cooked zucchini noodles tossed with a zesty cilantro-lime dressing, crumbled tofu, and a hint of black beans, finished with crunchy pecans for a satisfying Keto-friendly meal.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $1.98/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• Low-Carb
• Low-Sugar
• High-Protein
• Kosher
• Halal

Tags

• quick
• healthy
• savory
• stir-fry

Ingredients

• 14 ounce extra-firm tofu (pressed and crumbled)
• 1 tablespoon olive oil
• 3 zucchinis (medium, spiralized into noodles)
• 2 clove garlic (minced)
• 2 green onions (thinly sliced)
• 0.25 cup black beans (rinsed and drained)
• 0.25 cup fresh lime juice
• 0.5 cup fresh cilantro (chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• 0.25 cup pecan halves (chopped)

Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat. Add crumbled extra-firm tofu and cook for 5-7 minutes, breaking it up with a spoon, until lightly browned and crispy.
2. Add minced garlic and half of the thinly sliced green onions to the skillet. Cook for 1 minute until fragrant.
3. Add spiralized zucchini noodles to the skillet. Toss gently and cook for only 2-3 minutes, just until slightly softened but still retaining a bite. Be careful not to overcook.
4. Remove from heat. Stir in rinsed and drained black beans, fresh lime juice, chopped fresh cilantro, salt, black pepper, and red pepper flakes (if using).
5. Serve immediately, garnished with remaining green onions and chopped pecan halves, if desired.

Notes

To ensure zucchini noodles don't get watery, don't salt them beforehand and cook them quickly over high heat.

Nutrition (per serving)

• Calories: 280
• Protein: 22 g
• Carbohydrates: 15 g
• Fat: 16 g
• Fiber: 7.5 g
• Sodium: 500 mg
• Saturated Fat: 2.5 g
• Sugar: 5 g