Tofu Zucchini Noodles Primavera

1.Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1/2-inch cubes.

2.Heat olive oil in a large non-stick skillet over medium heat.

3.Add the tofu cubes to the skillet and cook for 6-8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove tofu from skillet and set aside.

4.In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

5.Add sliced red onion, yellow bell pepper, and cherry tomatoes to the skillet. Cook for 3-4 minutes until vegetables are slightly softened but still crisp.

6.Add the spiralized zucchini noodles to the skillet and toss gently with the vegetables. Cook for 2-3 minutes until the zucchini noodles are just tender but not mushy.

7.Return the cooked tofu to the skillet and stir to combine all ingredients.

8.Season the mixture with lemon juice, red pepper flakes (if using), salt, and freshly ground black pepper to taste.

9.Remove from heat and stir in chopped fresh basil leaves.

10.Divide the tofu zucchini noodles primavera onto plates. Sprinkle with grated Parmesan cheese and toasted pine nuts if desired for added flavor and texture.

11.Serve immediately and enjoy your fresh, low-carb, keto-friendly vegetarian meal.