Tahini Butter Noodles with Spicy Tofu Crumbles

Prep Time 10

Cook Time 20

Servings

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).

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.

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.

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.