Tahini, butter, and lime come together to create a luscious, creamy sauce for this noodle bowl. Tofu gets tossed in a simple spicy, salty, sweet sauce and baked with veggies until caramelized. It all gets tossed together in one pot for a protein and veggie packed plant-based dinner!
Ingredient Highlight:
Tahini! Is a Middle Eastern condiment made from ground sesame seeds, so it has all of the same benefits as sesame seeds. Sesame seeds are high in lignans, which are powerful antioxidants. They are also rich in fiber, monounsaturated fats, B vitamins, copper, magnesium, iron, zinc, and calcium.
If your tahini is very bitter, it’s likely gone bad or isn’t good quality. Soom is my favorite brand and totally worth the purchase!
Servings 4
Prep Time 10 minutes 
Cook Time 20 minutes Ingredients
- 1 (14 oz) block firm or extra firm tofu, crumbled
- 5 cups chopped veggies*
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 2 tbsp sriracha
- 2 tbsp soy sauce or tamari, divided
- 2 tsp coconut sugar
- 12 oz noodles (whole wheat or regular spaghetti or soba noodles)
- 1/4 cup tahini
- 3 tbsp butter, cut into cubes
- 2 tbsp lime juice
- 2 cloves garlic, minced, grated, or crushed (optional)
- Chopped toasted nuts or seeds, for topping (almonds, walnuts, and/or sesame seeds)
- Chopped cilantro or scallions, for topping
- *Choose any combination of cabbage, broccoli, green beans, fennel, bell pepper, etc…
- Note: ~ don’t like tofu? Easily sub with 1 lb ground meat (see substitutions section).
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment paper.
- Add tofu crumbles to a kitchen towel and press/squeeze to remove excess moisture. Transfer to ½ of the baking sheet. Add the veggies to the other half. Drizzle the tofu and veggies each with 1 tablespoon olive oil and sprinkle each with ½ tsp salt and toss to coat (keep them separate).
- In a small bowl or jar mix together the sriracha, 1 tablespoon soy sauce, and coconut sugar. Pour this over the tofu and toss to coat. Spread everything into an even layer (the tofu will take up more of the baking sheet to be more spread out, it’s okay to overcrowd the veggies). Bake for 20-25 minutes or until tofu is browned/crispy.
- Meanwhile, cook your noodles according to the package instructions in a pot of salted water. Reserve at least 1 cup pasta water, then drain and transfer back to the pot. Stir in the tahini, butter, lime, remaining 1 tablespoon soy sauce, garlic (if using), and remaining ½ teaspoon salt until coated.
- Stir in the veggies/tofu along with about ¾ cup pasta water and continue to stir vigorously until it transforms into a smooth sauce, adding more pasta water if needed (you can always add hot water if you run out).
- Serve topped with nuts/seeds and chopped herbs.
Items you can prep ahead (optional)
- Chop 5 cups veggies
- Mix together sriracha sauce for tofu
- Mince, grate, or crush 2 cloves garlic (optional)
- Toast nuts or seeds, for topping
- Chop cilantro or scallions, for topping
Substitutions:
- Don’t like tofu? Easily sub with 1 lb ground meat – just cook it on the stove top (in oil and salt) and add the sriracha sauce at the end once it’s cooked through. Stir the meat into the pot with the veggies.
- You could also try this with peanut butter or almond butter.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- Warm up in the microwave in 45 second intervals, stirring after each.
- Pasta always absorbs moisture as it sits, stir in some water to make it a bit more saucy.
- Serve topped with a fried or soft-boiled egg, herbs, nuts/seeds.
I think this recipe is missing the quantities for noodles and tahnini
Fixed!! Thank you!!