• Prep Time: 25 minutes
  • Cooking Time: 15 minutes
  • Serves: 6

Vegan Salad with Zoodles

  • Recipe Submitted by on

 Ingredients List

  • ¾ cup (175 ml) pineapple juice
  • 3 scallions, thinly sliced
  • 2 cloves garlic, minced
  • 3 tablespoons (45 ml) wheat-free tamari (or soy sauce)
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon peanut oil (or olive oil)
  • 1 can (15 ounces, or 420 g) pineapple slices in pineapple juice
  • 2 or 3 zucchini
  • ¾ cup (180 ml) liquid from tofu marinade
  • 2 tablespoons (30 ml) lime juice
  • 4 heaping tablespoons (64 g) smooth peanut butter
  • Wheat-free tamari or soy sauce, to taste
  • 1 mango, cut into bite-size pieces
  • ½ cup (110 g) roasted peanuts, crushed
  • Chopped fresh cilantro, optional
  • Hot sauce, optional


Halve the tofu, making two rectangles about ½-inch (1.3 cm) thick. Cut them into bite-size triangles.
In a medium baking dish, arrange the tofu in a single layer.
To make the marinade: In a bowl, whisk all of ingredients together. Pour the marinade over the tofu. Marinate for at least 2 hours, flipping the tofu halfway through. Remove the tofu from the dish, reserving the leftover marinade.
Grill the tofu and the pineapple rings on an electric indoor grill (or a mesh grill pan placed on an outdoor grill) for 10 to 15 minutes, or until golden brown on both sides, flipping if necessary.
To make the zucchini noodles: Remove the ends from the zucchini and peel if desired. Using a vegetable spiralizer or vegetable peeler, cut the zucchini into long noodle-like strips, chopping into shorter “noodles” if necessary, and place in a large bowl.
To make the dressing: In a bowl, whisk all of the dressing ingredients until smooth. (The dressing will be quite soupy.) Add more tamari to taste, if desired. Pour the dressing over the zucchini noodles and mix together until well coated, allowing the excess to remain at the bottom of the bowl.

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