Sunday Bites: Zoodles with Tempeh

July 5, 2015

Happy Sunday, everyone!

 OK, so I bet a lot of you are asking yourselves: what are zoodles? So, let’s kick-start with a little explaining. Zoodles are the amazing creation of when you use a spiralizer and zucchinis to turn them into a pasta-like dish. I know this may not sound like the most appetizing thing in the world but trust me, this is hands down awesome!!! A spiralizer is a kitchen game changer! The possibilities (like with traditional pasta) are endless. And if an Italian gives me his thumbs up in approval, then you betcha it will be good.

DSC_0962This is the perfect dish for those trying to stay low carb in the evening or for hot days since this is not the kind of dish that leaves you in a food comma, as regular pasta usually does to me. I’ve included spiralized carrots to change things up a bit and add some color to my plate. You may, of course, use only zucchinis for this recipe.


I’ve also included tempeh in this recipe to have some good quality protein to the meal. Similar to tofu, tempeh is made from soybeans by fermenting cooked soybeans with a mold and mixed with other whole grains. The process creates fine white filaments that bind the mixture into a firm patty. Tempeh is full of vitamins and is said to:

  • Have the same protein quality as meat
  • Satisfy hunger
  • Reduce cholesterol
  • Provide faster muscle recovery
  • Increase bone density, and
  • Reduce menopausal symptoms

Of course, for this dish you also need a spiralizer. Some can be incredibly bulky and expensive. Nobody got room for that in the kitchen, right? I’ve found the perfect little kitchen accessory that is easy to store, to wash and doesn’t cost an arm and a leg. This is what we use in our home. Cutting the veggies into really thin stripes or using a special vegetable peeler also works if you’re not willing to bite the bullet yet. I would recommend it though since it’s a total time saver. Let us know how you like this recipe once you’ve tried it. Buon Appetito!

Zoodles with Tempeh
Serves 2
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Prep Time
35 min
Total Time
50 min
Prep Time
35 min
Total Time
50 min
  1. 2 medium zucchinis
  2. 1 Tbsp lemon juice
  3. 1 carrot
  4. 1 tbsp coconut oil
  5. 1 large garlic clove, minced
  6. 2 scallions, minced
  7. salt and pepper, to taste
  8. 200 g tempeh, cooked according to package instructions
  1. Spiralize both zucchinis and place in a small bowl with the lemon juice and a tsp of salt. Let it sit for 30 min so the zucchinis lose their water. Pat dry before cooking.
  2. Spiralize the carrots and set them aside.
  3. Grill or bake the tempeh according to package instructions and set aside.
  4. Place a large skillet over medium heat and add in the coconut oil. Once the oil heats, add in the garlic and cook it for 30 seconds. Then, add in the scallions and cook for 2-3 minutes or until they soften.
  5. Add the zucchini and carrot noodles to the skillet, season with pepper and toss to combine. Stirring frequently, let it cook for about 2-3 minutes. Place the zoodles and coodels (carrot noodles?) in 2 bowls. Top each bowl with the tempeh pieces. Enjoy!
  1. You may use other toppings other than tempeh if you prefer. Tofu, chicken or almost any type of meat would work with this recipe.
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  • Liz July 6, 2015 at 12:45 pm

    Oh Carol, this sounds yummy! And your Tempeh explanation gives good information! Do you recommend any special label? I want it with no genetically altered soy. Xo Liz

    • Carol Nogueira
      Carol Nogueira September 4, 2015 at 2:11 pm

      Thanks Liz! I always buy the organic brands, since they don’t work with GMOs…I think that’s the safest way to go about it.