Ingredients
-
For the "Pasta":
-
2 medium zucchinis (about 1 pound)
-
A mandoline or spiralizer
-
For the "Tahini Sauce":
-
1/2 cup water, room temperature
-
2 tablespoons nutritional yeast flakes (optional)
-
2 cloves garlic, minced
-
1 teaspoon grated fresh ginger
-
2 tablespoons apple cider vinegar
-
1/4 cup unsweetened almond milk
-
1 tablespoon maple syrup
-
1/4 cup chopped green onions
-
1/4 cup chopped cilantro
-
Salt and pepper to taste
-
For the "Crispy Baked Tofu":
-
1 block extra-firm tofu, drained and pressed (about 1 pound)
-
1/2 cup cornstarch or arrowroot powder
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
For the "Toppings":
-
1 pint grape or cherry tomatoes, halved
-
Handful of fresh basil leaves, chopped
-
1/4 cup slivered almonds (or other nuts as desired), lightly toasted and roughly chopped
Directions
Subtitle: A nutrient-dense and protein-packed vegan dinner inspired by Italian cuisine. Made with whole foods, gluten-free, oil-free, and low-carb.
Description: This innovative take on traditional pasta features zucchini noodles tossed in a creamy tahini sauce, topped with crispy baked tofu, cherry tomatoes, basil, and Parmesan-style nuts. It’s a perfect blend of Asian and Mediterranean flavors that will leave you feeling satisfied and energized!
Servings: 4
Difficulty Level: Easy
Time Needed: 30 minutes
Ingredients:
For the “Pasta”:
– 2 medium zucchinis (about 1 pound)
– A mandoline or spiralizer
– For the “Tahini Sauce”:
– 1/2 cup water, room temperature
– 2 tablespoons nutritional yeast flakes (optional)
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 2 tablespoons apple cider vinegar
– 1/4 cup unsweetened almond milk
– 1 tablespoon maple syrup
– 1/4 cup chopped green onions
– 1/4 cup chopped cilantro
– Salt and pepper to taste
For the “Crispy Baked Tofu”:
– 1 block extra-firm tofu, drained and pressed (about 1 pound)
– 1/2 cup cornstarch or arrowroot powder
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the “Toppings”:
– 1 pint grape or cherry tomatoes, halved
– Handful of fresh basil leaves, chopped
– 1/4 cup slivered almonds (or other nuts as desired), lightly toasted and roughly chopped
Instructions:
1. Prepare the “pasta”: Using a mandoline or spiralizer, slice the zucchini into thin noodles. Transfer them to a large bowl filled with cold water to prevent browning while preparing the remaining ingredients.
2. Make the “tahini sauce”: In a high-speed blender, combine the water, nutritional yeast (if using), garlic, ginger, apple cider vinegar, almond milk, maple syrup, green onion, and cilantro. Blend until smooth. Add more water if necessary to achieve your desired consistency. Season with salt and pepper.
3. Prepare the “crispy baked tofu”: In a shallow dish, mix together the cornstarch, salt, and pepper. Remove excess moisture from the tofu by wrapping it in paper towels and placing a weight on top. Let sit for about 10 minutes.
4. Coat the tofu cubes in the cornstarch mixture, pressing firmly to ensure they are evenly coated. Heat a large skillet over medium heat and add enough vegetable broth to create a thin layer at the bottom of the pan. Carefully place the coated tofu cubes in the skillet and cook for about 5 minutes per side, or until golden brown. Remove from heat and set aside.
5. Cook the “zoodles” (zucchini noodles): Meanwhile, drain the noodles and transfer them to a clean kitchen towel to remove any excess water. In a large pot, bring a few inches of water to a simmer. Add the “noodles” to the pot and cook for about 2-3 minutes, or until tender but still slightly firm. Drain well and rinse under cold running water. Set aside.
6. Assemble the dish: In a large serving bowl, combine the cooked zucchini noodles, tahini sauce, and reserved toppings (grape tomatoes, basil, and almonds). Toss everything together until evenly combined. Serve immediately.
Note: To make this recipe kid-friendly, simply omit the Sriracha hot
Steps
|
1
Done
|
Prepare the "pasta": Using a mandoline or spiralizer, slice the zucchini into thin noodles. Transfer them to a large bowl filled with cold water to prevent browning while preparing the remaining ingredients. |
|
2
Done
|
Make the "tahini sauce": In a high-speed blender, combine the water, nutritional yeast (if using), garlic, ginger, apple cider vinegar, almond milk, maple syrup, green onion, and cilantro. Blend until smooth. Add more water if necessary to achieve your desired consistency. Season with salt and pepper. |
|
3
Done
|
Prepare the "crispy baked tofu": In a shallow dish, mix together the cornstarch, salt, and pepper. Remove excess moisture from the tofu by wrapping it in paper towels and placing a weight on top. Let sit for about 10 minutes. |
|
4
Done
|
Coat the tofu cubes in the cornstarch mixture, pressing firmly to ensure they are evenly coated. Heat a large skillet over medium heat and add enough vegetable broth to create a thin layer at the bottom of the pan. Carefully place the coated tofu cubes in the skillet and cook for about 5 minutes per side, or until golden brown. Remove from heat and set aside. |
|
5
Done
|
Cook the "zoodles" (zucchini noodles): Meanwhile, drain the noodles and transfer them to a clean kitchen towel to remove any excess water. In a large pot, bring a few inches of water to a simmer. Add the "noodles" to the pot and cook for about 2-3 minutes, or until tender but still slightly firm. Drain well and rinse under cold running water. Set aside. |
|
6
Done
|
Assemble the dish: In a large serving bowl, combine the cooked zucchini noodles, tahini sauce, and reserved toppings (grape tomatoes, basil, and almonds). Toss everything together until evenly combined. Serve immediately. |
