Tofu Tahini Noodles

This recipe will work with a variety of vegetables, but I stay away from stronger tasting onions and stick to leeks or shallots. We like our noodles and veggies with lots of sauce, but try using a 3/4 cup of the sauce at first and adjust to your preferences.

Start out by sautéing the leeks and mushrooms and line up the rest of your veggies. A food processor will make short work of the head of cabbage this recipe requires. I went a little extra with the broccoli this time because I was out of celery!

Cabbage, broccoli with leeks and mushrooms sauté

With the red curry paste you’ll get a smooth light pink sauce. A blender is best, but a food processor can work. I don’t find the sauce spicy, especially once it is mixed in with the veggies, but if you are worried, skip the cayenne.

Tofu Tahini Sauce

Ingredients:

  • A head of cabbage, shredded
  • 8 – 10 mushrooms, sliced
  • 1 cup of broccoli florets
  • 2 tablespoons of olive oil
  • 8 ounces silken tofu
  • 1 leek
  • 2 – 3 large stalks of celery
  • 2 cloves of garlic
  • 1 lemon
  • 6 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

Instructions

  1. Cut off green part of leek and the end, slice horizontally and then again so you have crescent pieces of leek. Slice celery horizontally as well.
  2. Add oil, leeks, celery and crushed garlic cloves to a large fry pan over medium heat.
  3. When celery and leeks begin turn translucent add mushrooms, 3 tablespoons of soy sauce and juice from half the lemon.
  4. Optionally season with salt, pepper, thyme and cumin.
  5. When mushrooms begin to turn color, add broccoli and cabbage. Add 1/3 cup of water or mushroom broth, stir and loosely cover and turn down heat.
  6. Combine tahini, tofu, curry paste, agave nectar and cayenne in blender, squeeze the remaining half lemon into the mixture.
  7. Cook noodles per package, drain.
  8. After the vegetables have steamed for 15 minutes, remove from heat. Drain any liquid and then combine with noodles and sauce.

Serves 4

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