Spiralized veggie noodles with peanut sauce

Veggie Noodles Salad With Orange Peanut Dressing

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 7 mins
  • Total Time: 22 mins
  • Yield: 4 people 1x


Spiralized beets, zucchini and carrots and protein-rich tofu make this Veggie Noodles Salad With Orange Peanut Dressing a great addition to your summer menu!



  • 23 medium sized beets, spiralized
  • 2 large green zucchini, spiralized
  • 2 large yellow zucchini, spiralized
  • 2 large carrots, spiralized
  • 16 oz extra firm tofu, diced small
  • 4 tsp avocado oil (or any other neutral oil)
  • 4 tsp soy sauce
  • For the orange peanut dressing:
  • 2/3 cup orange juice
  • 2/3 cup coconut-peanut spread (such as Earth Balance) or all natural peanut butter
  • 1/4 cup lemon juice
  • 3 tbsp grated ginger
  • 2 tbsptamari
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup (optional)


  1. Place spirilized veggies in a large bowl
  2. In a large non stick skillet, heat avocado oil. Add tofu and cook over medium high heat for 3-4 minutes or until golden, stirring often. Add soy sauce, stir well and cook until all the liquid has been absorbed by the tofu (this should take another 2-3 minutes). Set aside.
  3. To prepare the dressing, combine all the ingredients in a blender and blend until smooth
  4. Before serving, add tofu to the veggie noodles, add dressing to taste and toss well


For tips about spiralizing, please cick HERE