Vegetarian Barada Bronzino with Noodles

Discover a delightful twist on seafood-inspired cuisine with this Vegetarian Barada Bronzino with Noodles—a plant-based masterpiece that’s as satisfying as it is vibrant. This recipe transforms extra-firm tofu into golden, fish-shaped slices marinated in a zesty blend of olive oil, lemon juice, garlic, capers, and fresh herbs like parsley and dill, infusing it with bright Mediterranean flavors. Nestled atop a bed of tender spaghetti or rice noodles stir-fried with crisp red bell peppers, zucchini, juicy cherry tomatoes, and a touch of sesame oil, this dish is a perfect balance of savory and fresh. Finished with soy sauce and fresh spinach for an added layer of umami and nutrients, this vegetarian recipe is as impressive as it is delicious. Perfect for a health-conscious dinner that’s ready in under 45 minutes, it delivers restaurant-quality elegance right to your table.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 3 cloves Garlic cloves
• 1 tablespoon Capers
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh dill
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 250 grams Spaghetti or rice noodles
• 1 large Red bell pepper
• 1 medium Zucchini
• 200 grams Cherry tomatoes
• 100 grams Spinach leaves
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil

Directions

Step 1

Begin by draining and pressing the tofu to remove excess water. Cut the tofu into slices resembling the shape of a fish fillet, approximately 1/2 inch thick.

Step 2

In a shallow dish, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic cloves, capers, chopped parsley, chopped dill, salt, and black pepper. Marinate the tofu slices in this mixture for at least 15 minutes.

Step 3

While the tofu is marinating, boil a large pot of salted water. Add the spaghetti or rice noodles and cook according to package instructions until al dente. Drain and set aside.

Step 4

Slice the red bell pepper and zucchini into thin strips. Cut the cherry tomatoes in halves.

Step 5

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the marinated tofu slices and cook for about 4 minutes on each side until golden brown. Remove and set aside.

Step 6

In the same skillet, add the sesame oil, red bell pepper strips, zucchini strips, and halved cherry tomatoes. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Step 7

Add the cooked noodles to the skillet along with soy sauce and toss to coat everything evenly. Stir in the fresh spinach leaves and cook for another 2 minutes until wilted.

Step 8

Plate the noodle and vegetable mixture and top with the golden tofu 'bronzino' slices. Garnish with additional parsley and dill if desired.

Step 9

Serve hot and enjoy your Vegetarian Barada Bronzino with Noodles!

Nutrition Facts

Serving size	(1448.2g)

Amount per serving	% Daily Value*
Calories	1694.2

Total Fat 95.3g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 10.0g
Cholesterol 0mg	0%
Sodium 5745.6mg	0%
Total Carbohydrate 129.4g	0%
Dietary Fiber 24.6g	0%
Total Sugars 29.4g
Protein 89.6g	0%

Vitamin D 0IU	0%
Calcium 2961.9mg	0%
Iron 19.5mg	0%
Potassium 3105.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 20.7%

Carbs: 29.9%