Pan fried Tofu with Lemon Pepper Summer Squash Noodles

*If you get the e-mails, yes I know Lemon has only one “m”…. why does spell check try to change words that are correct and not the ones that are wrong? why??*

I made this because I had these ingredients on hand… I was trying to think of a way to use up some food and clear out some refrigerator space!  ALSO, I bought a really fun new gadget called “New and Essential Tri-Blade Spiral Food Slicer”.  I’m sure the last thing you want to hear about is another kitchen gadget, but this made the best “noodles” out of the yellow squash that I have ever seen.  It blows a julienne slicer out of the water, you can actually twirl the squash around your fork, just like eating spaghetti!   You could really make food a lot of fun with this item, try it out if you’re in a veggie rut!

299 calories

3:1 ratio


71g yellow summer squash, raw

52g extra firm tofu

10g olive oil

20g mayonnaise, Hellmann’s

7g fresh lemon juice

1g parsley flakes



Slice the squash with the spiral slicer.  Lightly toss the squash noodles with salt.  Place them in a mesh colander and allow them to soften.  This will only take about 5-15 minutes.  When they have reached a texture you like, rinse the salt off and dry carefully with a paper towel.  Set aside.

In a serving bowl, mix the mayonnaise, lemon juice, parsley flakes and seasonings together.  Mix very well until combined with a fork or small whisk.  Set this aside as well.

Slice the tofu into slices.  Add the olive oil to a small non-stick pan over medium heat.  Fry the tofu on each side until it has browned slightly.  Remove the tofu from the pan and place it on top of the squash noodles.  Scrape the excess oil from the pan into the mayo/lemon mixture.  Mix to combine the oil.

Add the squash noodles and tofu to the mayo/lemon mixture and toss to coat.  Serve and enjoy!

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