Curry tofu with zucchini spaghettis – A recipe from fitness blogger Bianca Zapatka

Bianca, Ecomil recipes, vegan recipes, Bianca Zapatka, Recipe of tofu, vegan tofu, Ecomil almond


  • 200g of Natural tofu
  • 1 mid-size or large Zucchini
  • 1 Spring onion
  • A mix of 5 spices for your tofu (spices you like) or Tofu Gewürz 
  • 2 tablespoons of Ecomil almond cooking cream
  • 1 tablespoon of extra virgin coconut oil
  • Soy sauce
  • 2 tablespoons of hemp seeds
  • 1/2 LittleLunch India soup (optional)


  1. Slice tofu into cubes and marinate with tofu spice and soy sauce
  2. Slice sping onion
  3. Slice zucchini with a spiral cutter or simply with a vegetable slicer
  4. Heat Up Oil in two pans
  5. Roast tofu with spring onion in one pan
  6. Prepare zucchini-noodles in the other pan
  7. Meanwhile heat up india-soup and finally mix in almond-cuisine cooking cream
  8. Now combine Indian-soup with zucchini-noodles
  9. Serve noodles with tofu and put hempseeds on top


Nutritional values (per serving) :
545 Calories, 21g Carbs, 36g Protein, 34g Fat

Nutritional values with 200g of rice :
744 Calories, 71g Carbs, 37g Protein, 34 Fat

Many thanks to our favourite fitness blogger Bianca Zapatka  for this tasty tofu recipe low in carbs! 

To see Bianca’s blog: click here!

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