Courgette noodle stirfry with crispy tofu. Delicious low carb meal you will love! Yes, I know, I know… one more courgette stirfry. But this is the foodie version. It’s low carb and it’s delicious.
As per requested
I have been in collaborating Vikan Magazine in Iceland. I let them publish some of my recipes on a regular basis. A few days ago I was approached by their journalist and asked to make a few low carb/keto recipes.
I love a challenge and I was certainly up for it. I was on a low carb/keto diet for a long time before I decided to be vegan. So after a little bit of digging through my recipes, I found the inspiration for this one. Using the courgette instead of noodles is a brilliant twist and gives the dish a fresh and clean vibe.
What makes a recipe low carb/keto
I have to admit that being low carb was easier when I still ate animal products. But it is totally doable on a vegan diet. You have to be mindful of the carbohydrates in your food and take into account the dietary fiber.
Basically, you want to include as little carbohydrates as possible and focus on high protein sources and fat.
A good rule of thumb is that everything that grows above ground is ok and then you want to eat a bit less of vegetables grown in the ground. Focus on eating leafy greens, kale, broccoli, cauliflower, celery, cucumber, mushrooms, eggplant, courgette, asparagus, bell peppers, cabbage, fennel, green beans.
Eat a bit less or try to avoid: onions, carrots, beets, corn, sweet potatoes, and potatoes. Starchy vegetables have higher amounts of carbohydrates and should be avoided on a low-carb diet.
Eat fruits and berries in moderation and focus on eating low carb fruits such as; apples, strawberries, blueberries, raspberries, blackberries, watermelon, cantaloupe, honeydew and peach for example.
For protein eat tofu, soy products such as Oumph, tempeh, nuts, and seeds.
For fat eat oils, nuts, seeds, avocado, and other plant-based fat sources.
Courgette stirfry with crispy tofu
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