Do you guys know about spiralizers? They are a kind of vegetable and fruit slicer that turns your food into fun-to-eat ribbons. I mean, come on, who gets excited over zucchini, just plain? But turn zucchini into noodles and you’ve got ZOODLES!
(I may be easily amused…)
I bought a spiralizer years ago. I used it from time to time, but it only made really thin noodles and if you cooked them they would get mushy. It was a good way to get the kids to eat carrots though.
I was in the store the other day (Itzhak Cohen in Kfar Saba for those who will ask me), and saw this new spiralizer:
It was 199nis, again for those who are going to ask. Someone else told me there was a baligam recently for same machine, same price.
It has four different blades for a variety of shapes and thicknesses. I generally use the middle-sized one for zoodles and they come out perfectly! I tried to do potatoes and then bake them in the oven, but that recipe needs to go back to the drawing board (too mushy). I have created an entire Pinterest board for spiralizer recipes. Next up is a beet-carrot spiralized salad with pistachios and mint. After that I’m going to try a recipe for butternut squash noodles in a creamy curry sauce. Lots of possibilities! (In other words, I’m hoping this doesn’t become yet another cool kitchen tool I buy, use a ton for like a month, and then put away to gather dust. Can anyone relate or is it just me?)
Here is a quick, healthy lunch I enjoyed today. So simple and delicious!
- 2 - 300 gram packages of soft tofu, cubed
- 1/2 Tbsp oil (or oil spray and a non-stick pan)
- 1 tsp onion powder (optional)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika or cayenne
- 1 Tbsp soy sauce
- 2 medium-sized zucchinis, spiralized into ribbons with a medium blade
- 2 cloves garlic, sliced
- 8 cherry tomatoes, halved
- handful of fresh basil, chopped
- salt and pepper to taste
- Warm the oil in a frying pan.
- Toss in the tofu cubes and saute for 4-5 minutes, over medium-high heat, gently stirring, until tofu begins to turn light gold.
- Toss in spices and soy sauce.
- Remove tofu to a bowl.
- Return the same frying pan to the heat.
- In the oil still in the pan, saute the garlic and tomatoes over medium heat for 2 minutes.
- Add the zucchini noodles, and toss with tongs for 2 more minutes, until they start to soften and turn lightly brown.
- Remove to serving plate.
- Top with tofu and chopped fresh basil.