Colorful Tofu Tahini Noodles

This Tofu Tahini Noodles version is onion free and for those cooks who like more color in their creations.

You can make this vegan or go flexi with chicken bone broth. Really filling, it’s great as leftovers and freezes well. 


  • 8 ounces shredded purple cabbage
  • 10 mushrooms, sliced
  • 2 cup of broccoli florets
  • 8 ounces silken tofu
  • 2 medium carrots
  • 2 cloves of garlic
  • 1 lemon
  • 3 tablespoons of soy sauce or tamari
  • 1/2 teaspoon of agave nectar
  • 1 teaspoon of red curry paste
  • 1/2 teaspoon of cayenne pepper
  • 1/4 cup tahini
  • 4 ounces of brown or white rice noodles


I created this recipe to have a colorful version of Tofu Tahini Noodles that  was onion free.  Keep the carrot pieces small.

Carrots simmer, broccoli, cabbage and mushrooms ready to go
  1. Dice carrots and place in large and deep saucepan with 1/2 cup of veggie or mushroom broth and minced garlic and bring to a simmer for 3 minutes.
  2. Add mushrooms, 3 tablespoons of soy sauce and juice from half the lemon.
  3. Optionally season with salt, pepper, thyme and cumin.
  4. When mushrooms begin to turn color, add broccoli and cabbage. Stir and loosely cover and turn down heat.
  5. Combine tahini, agave, tofu, curry paste, and cayenne in blender, squeeze the remaining half lemon into the mixture.
  6. Cook noodles per package, drain.
  7. After the vegetables have steamed for 15 minutes, remove from heat.
  8. Drain any liquid and then combine with noodles and sauce.

Serves 4 hungry people, 406 calories a serving

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