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Tahini Noodle Bowl

Tahini Noodle Bowl


Description

From Going Vegan: The Complete Guide to Making a Healthy Transition to a Plant-Based Lifestyle. Published by and posted here with permission from Fair Winds Press.

Seems like bowls are all the rage in the vegan community right now. You can make noodle bowls so many ways and serve them hot or cold. We thought this would be a fun one to share, because it shows how easy a restaurant-style dish can be made at home, plus it gives you an idea on how to create your own bowl dishes anytime.


Scale

Ingredients

For sauce:

  • 1 cup (235 ml) tahini
  • ¼ cup (60 ml) soy sauce or tamari
  • ¼ cup (60 ml) balsamic vinegar
  • ¼ cup (60 ml) water
  • 2 tablespoons (30 ml) sesame oil, optional
  • 1 tablespoon (15 ml) molasses
  • 1 tablespoon (15 ml) sriracha
  • 1 tablespoon (8 g) garlic powder
  • 1 teaspoon Dijon mustard

For bowl:

  • 1 pound (454 g) spaghetti or any preferred pasta
  • 2 tablespoons (30 ml) mildflavored vegetable oil, optional
  • 1 block (10 to 12 ounces, or 280 to 340 g) extra- or super-firm tofu, drained and pressed, cut into tiny cubes
  • 1 cup (108 g) shredded carrots
  • 2 cups (270 g) chopped broccoli florets
  • 1 cup (134 g) green peas
  • 1 cup (170 g) shelled edamame
  • ½ cup cashews (raw or roasted)
  • ½ teaspoon red chili flakes
  • Salt, to taste
  • Ground black pepper, to taste
  • 4 cups (120 g) arugula or spinach
  • 1 tablespoon (8 g) black or white sesame seeds

Instructions

  1. Prepare the pasta, according to the package directions.
  2. To make the sauce: Meanwhile, in a small bowl, place the sauce ingredients. Whisk the ingredients until smooth. Transfer to squeeze bottle, and set aside until ready to use.
  3. To make the bowl: Add oil to a wok or frying pan and heat over medium high. Add tofu, carrots, broccoli, peas, edamame, cashews, and red chili flakes. Toss to combine. Season to taste with salt and pepper. Saute 6 to 8 minutes, or until veggies are bright and vibrant and tofu is slightly browned.
  4. To assemble the bowls, start with four pasta-sized bowl. Add 1/4 of the arugula to the bottom of the bowl. Top with 1/4 of the spaghetti. Next add 1/4 of the stir-fried mixture. Top with desired amount of sauce and sprinkle with sesame seeds to finish.

Notes

  • These bowls can be served hot or cold, which makes them ideal make-ahead meals and easy to pack for lunches throughout the week. Simply leave off the sauce until ready to enjoy!
  • The oil is completely optional. You can replace it in the sauce with 2 extra tablespoons (30 ml) of tahini, and for the stir-fry, you can simply use vegetable broth or water in lieu of oil. If you’re avoiding wheat pasta, feel free to replace the spaghetti with any variety of grains,

such as quinoa, brown rice, or bulgur.