Low Carb Veggie Noodles with Grilled-Pepper Tofu Sauce
These carrot noodles with a hearty tofu and roasted pepper sauce are the perfect low-carb meal. The dish combines healthy vegetables with a creamy, flavorful sauce packed with plant-based proteins. Easy to prepare, filling, and a true delight for fans of vegan and low-carb cuisine.
Low Carb Carrot Noodles with Grilled-Pepper Tofu Sauce
(for 1 serving)
Ingredients:
3 large carrots (as noodle substitute)
Sauce:
200g silken tofu
2 red bell peppers
2 garlic cloves
1 tbsp olive oil
1 tbsp fresh thyme
Salt & pepper
Paprika
Parsley for garnish
Preparation:
Preheat the oven or air fryer to 200°C (392°F).
Halve and deseed the bell peppers, peel the garlic, and brush everything with oil.
Place the peppers skin side up in the air fryer/oven, add the whole garlic cloves, and bake for 10-15 minutes. It's okay if the pepper skins get a little charred.
Remove the veggies from the oven, let them cool slightly, and peel the skin off the peppers if they are too charred.
Blend the roasted veggies together with the silken tofu, thyme, and spices until smooth.
Use a vegetable peeler to create thin strips of the carrots.
Heat a pot/pan, add the carrot "noodles" with a bit of water, and steam with the lid on for about 5 minutes. Alternatively, you can steam them in a steamer basket.
Plate, serve, and enjoy!
Nutritional values (per serving):
380 kcal
18g protein
27g carbohydrates
20g fat
