As you might know, I absolutely love tahini! I actually wrote a whole blog post about why I love tahini so much, you can find it here. So because I love my tahini so much, I decided to share a recipe which includes tahini:
Creamy Tahini Zoodles with Tofu
For 1 portion you will need:
100g natural tofu
2 big zucchinis
50g (whole grain) spaghetti
2tbsp nutritional yeast
1-2 garlic cloves
1tbsp agave syrup
Note: I’m a big fan of zucchini noodles but as they don’t really keep me full, I always mix them with normal spaghetti.
Cut up your tofu into small pieces and put them in the oven on 200° for about 20-30 minutes. The tofu is good when it looks crispy and a little bit brown. Usually I spice/marinade my tofu before putting it in the oven but as it will be mixed into the sauce later anyway, I don’t think it’s necessary.
Slice up your zucchinis into zoodles with a zoodle slicer. Cook your spaghetti until they are almost al dente and then add the zoodles to the boiling water for about 2 minutes just so that they get a soft “noodle consistency” but aren’t completely mushy. This way they can be better mixed together with the spaghetti and are easier to eat than completely raw zoodles.
For the sauce mix the tahini, nutritional yeast, mashed garlic, mustard and agave syrup with some water. It’s totally up to you how much water you add. Some people like their sauce very creamy and some like it more watery. Add some salt and pepper to taste.
Put the spaghetti-zoodle mix in a bowl, add the sauce and mix it all together. Add the tofu and that’s it! I recommend to mix your tofu into the sauce as well.