loveandlemons5.0
Tahini Zucchini Noodles
Light zucchini noodles are coated in creamy vegan tahini sauce & tossed with kale, baked tofu & crunchy pine nuts. A healthy, gluten-free weeknight dinner.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
- ●blender
📝 Preparation Steps
1
If using the tofu, preheat the oven to 400. Spread the tofu on a lined baking sheet and toss with a drizzle of olive oil, salt, and fresh black pepper. Bake for ⏱️ 20-25 minutes.
2
Heat a drizzle of olive oil in a large skillet over medium heat and add the kale, salt, pepper, and a squeeze of lemon. Cook for a few minutes, until the kale is wilted. Set aside.
kale, chopped2 cupsLemon, for squeezing-2 tablespoons fresh lemon juice1
3
Make the sauce: In a blender, combine the olive oil, tahini, lemon juice, garlic, nutritional yeast, maple syrup, soy sauce, turmeric, and salt and pepper. Blend until smooth, stirring in water as needed to reach your desired consistency. Taste and adjust seasonings, keeping in mind that (especially if you’re using zucchini noodles) the flavors will dilute. I found the best way to taste accurately was to dip a few noodles in the sauce.
tahini5 tablespoonsLemon, for squeezing-2 tablespoons fresh lemon juice1nutritional yeast4 tablespoons
4
Toss the zucchini, kale, and baked tofu with the sauce, using more or less depending on how well-coated you like your veggies. Top with the basil, pine nuts, chili flakes, and microgreens, if using. Serve at room temperature.
kale, chopped2 cups
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