This plant-based spicy tahini noodles with crispy tofu recipe is inspired by Asian and Middle Eastern flavors! It’s easy to make, creamy and incredibly delicious. Perfect for those nights when you want a tasty noodle dish, but don’t want to leave the house!
As background, tahini is traditionally found in Middle Eastern recipes and is made from ground hulled sesame seeds. In my opinion, it tastes similar to peanut butter but much smoother and nuttier. In fact, it adds the perfect level of creaminess to this sauce without being too powerful. Mixed in with the other tasty ingredients and this spicy tahini noodles recipe is guaranteed to be a family-pleaser!
Not familiar with tofu? It originated in China over 2000 years ago. Tofu is fermented bean curds that get pressed into a block-like shape. Tofu generally doesn’t have much flavor. It’s low in calories and high in protein making it a great meat substitute for vegans and vegan curious people.
No feeling adventurous in the eating department? No worries, you can substitute the tofu in this recipe for chicken, but keep in mind it will no longer be vegan! Looking for other plant-based noodle recipes? Try my bucatini pie with cashew cream or my pesto lasagna roll-ups oath vegan ricotta cheese.
Plant-Based Spicy Tahini Noodles with Crispy Tofu
- pasta pot
- baking tray
- saute pan
Spicy Tahini Sauce:
- 1/2 cup tahini
- 1/4 cup pasta water
- 1/4 cup liquid aminos
- 2 tablespoons sriracha hot sauce
- 2 tablespoons maple syrup
- 1 lb. linguini noodles
- 1 block or package of super firm tofu
- ¼ cup cornstarch
- Salt and pepper
- 2 limes sliced into wedges
- 3 tablespoons fresh cilantro chopped
- 3 tablespoons peanuts crushed
- 1 jalapeno sliced
- Pinch of red pepper flakes
- 2 tablespoons Scallions chopped
- Preheat the oven to 400 degrees.
- Gently spray a baking tray with cooking spray, set it aside.
- Salt and boil a pot of pasta water and cook the linguini according to the package. Reserve ¼ cup of the salted pasta water for the spicy tahini sauce.
- Drain the rest of the water off of the pasta in a colander and set the cooked noodles aside.
- Using a clean kitchen towel or paper towels, press the moisture out from the super firm tofu. This helps ensure that the tofu gets nice and crispy in the oven.
- Next, cut the tofu into 8 evenly-sized pieces.
- Sprinkle both sides with salt and pepper.
- Next, dredge the tofu through the cornstarch, making sure it’s evenly coated.
- Place the coated tofu pieces on the prepared baking tray.
- Spray the tofu with the olive oil cooking spray and place it in the oven for 40 minutes. Making sure to flip the tofu around every 10 minutes. Once cooked, remove the tofu form the oven and set it aside.
- Prepare the sauce:
- In a sauté pan with sides, add the tahini, sriracha, maple syrup, liquid aminos and pasta water. Stir until creamy and well combined.
- Add the cooked linguini noodles into the pan with the spicy tahini sauce. Toss until all of the noodles are well coated.
- Add the noodles to a serving platter and top with your garnishes and crispy tofu pieces.
- I used lime slices, crushed peanuts, red pepper flakes, chopped fresh cilantro and scallions.
- Serve immediately and enjoy.
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!