Inspired by Asian and Middle Eastern flavors, this vegan Spicy Tahini Pasta with Crispy Tofu recipe has a nutty, salty-sweet flavor with a dash of Sriracha for heat. It’s easy to make, creamy, and incredibly delicious. 

Tahini pasta is perfect for nights when you’re craving a tasty, take-out pasta dish but don’t want to leave the house to go pick it up. It reminds me of peanut noodles from a Chinese restaurant, except with a Healthyish twist! 

Plant-Based Spicy Tahini Noodles with Crispy Tofu – Healthyish Foods

Like this Vegan Alfredo Recipe with cashew “cheese” sauce, tahini pasta is made with a plant-based tahini sauce. As a result, it’s lighter yet equally delicious as other cream based sauces. 

I think tahini adds the perfect velvety-smooth texture to the sauce without giving it an overpowering flavor. When mixed with other tasty ingredients like crispy tofu, linguini, and a garnish or two, I can almost guarantee this spicy tahini pasta recipe will become a family favorite! 

What Is Tahini? 

Made from ground sesame seeds and oil, tahini has a rich, earthy, nutty flavor and a creamy yet thin texture, similar to runny peanut butter. It’s traditionally found in Middle Eastern recipes and can be made into a sauce or dressing for salads, roasted vegetables, and falafels. In my opinion, it’s comparable to peanut butter but is much smoother in texture and nuttier in flavor.

Recipe Ingredients

For the tahini sauce

  • Tahini – This forms the base of the creamy vegan sauce. 
  • Pasta Water – Don’t forget to reserve ¼ cup of pasta water before draining your cooked pasta. This starchy water will help to thicken the tahini pasta sauce and create a creamy, well-blended consistency. 
  • Liquid Aminos – This gluten-free seasoning can be used interchangeably with low-sodium soy sauce. It has the same salty, umami-rich flavor and an almost identical appearance.
  • Sriracha Hot Sauce – For spicy-heat. Feel free to adjust this based on your preferences.
  • Maple Syrup – Adds a touch of sweetness. 

Additional ingredients needed

  • Linguini – I prefer to make tahini pasta with linguini pasta, but you can use whatever you have on hand. Rice noodles are another great option!
  • Super Firm Tofu – This type of tofu has a heartier, chewier texture and holds up well to pan-frying and baking. Softer varieties can fall apart easily and are better for blending and crumbling. 
  • Cornstarch – A light dusting on the outside of the tofu slices absorbs moisture and helps to create a golden-brown crust during baking. 
  • Kosher Salt and Pepper – Adjust these to taste. 
  • Garnishes – These add the perfect finishing touch to the pasta dish! Choose from fresh lime wedges, cilantro, crushed peanuts, minced jalapeño, red pepper flakes, and scallions. You can pick and choose a few or use them all! 
Plant-Based Spicy Tahini Noodles with Crispy Tofu – Healthyish Foods

How to Make Spicy Tahini Pasta with Crispy Tofu 

  1. Prepare. Preheat your oven to 400 degrees Fahrenheit. Gently spray a baking tray with cooking spray, and set it aside. 
  2. Boil the Pasta. Bring a pot of salted water to a boil. Cook the linguini to al dente according to the package instructions. Reserve ¼ cup of the salted pasta water for the spicy tahini sauce. Then, drain the pasta, and set it aside. 
  3. Press the Tofu. Use a clean kitchen towel or paper towel to press the moisture out of the super-firm tofu. This ensures it gets nice and crispy during baking!
  4. Slice and Season. Cut the tofu into eight, evenly-sized pieces. Lightly season both sides with kosher salt and pepper. Dredge the tofu pieces in cornstarch, making sure they’re evenly coated on all sides. Place the coated tofu on the prepared baking tray. 
  5. Bake. Spray the tofu with cooking spray, and transfer the pieces to the preheated oven. Bake for 40 minutes, making sure to flip the tofu every 10 minutes. Once cooked, remove the crispy tofu from the oven, and set it aside. 
  6. Prepare the Sauce. Add the tahini, Sriracha, maple syrup, liquid aminos, and reserved pasta water to a saucepan over medium heat. Stir until creamy and well combined. 
  7. Assemble the dish. Add the cooked pasta to the saucepan with the spicy tahini sauce. Toss until the pasta is well-coated in the sauce. 
  8. Serve. Transfer the pasta to a serving platter and top with crispy tofu, lime wedges, sliced jalapeño, scallions, cilantro, and crushed peanuts. Serve immediately, and enjoy! 

Tips for Success

  • Press out all the excess moisture when prepping the tofu. This will allow the tofu to get extra crispy when it bakes in the oven.
  • For evenly cooked tofu, make sure you turn it every 10 minutes during baking. 
  • Since most store-bought tahini doesn’t contain emulsifiers, it will most likely separate with oil on the top and tahini paste on the bottom. Make sure you stir it back to a pourable/scoopable consistency before using it to make the tahini pasta sauce. 
  • Choose a high-quality brand of tahini for the best flavor and texture. Anything sold in a glass jar and made without unnecessary additives will be best! 

Mix-Ins and Variations 

Not feeling adventurous in the eating department? Or, maybe you’re more of a meat-lover and won’t feel satisfied without animal-based protein. No worries! Here’s what you can add instead: 

  • You can substitute the tofu in this tahini pasta recipe for chicken, shrimp, pork, or scallops. 
  • I like to use linguini pasta, but spaghetti, fettuccine, or any other type of pasta or noodle will taste great, too. 
  • Add fresh veggies for a boost of fiber. Spinach, broccoli, zucchini, or asparagus all taste great. 

Frequently Asked Questions

Can I make this recipe gluten-free? Given that most of the ingredients in this tahini pasta recipe are naturally gluten-free, it’s super easy to make it 100% gluten-free! Simply swap the linguini for your favorite gluten-free pasta, and enjoy.

How should I store leftovers? Store tahini pasta leftovers in an airtight container in the refrigerator for three to four days. You can reheat leftovers in the microwave until heated through or by gently warming them on the stove. Add a touch of water or broth to help reconstitute the sauce when reheating.


What do I do if my tahini is separated? Mixing separated tahini is just like mixing separated peanut butter. Try mixing it with a spoon first. If that doesn’t work, you can use an immersion blender or a handheld electric mixer fitted with one whisk attachment. Mixing separated tahini is going to get a little messy, but unfortunately, it needs to be done!

Plant-Based Spicy Tahini Noodles with Crispy Tofu – Healthyish Foods

Spicy Tahini Pasta with Crispy Tofu

Author: Sarah Thomas-Drawbaugh
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
This spicy tahini pasta is made with a plant-based creamy tahini sauce and crispy baked tofu. Add optional garnishes for a boost of flavor and texture!
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Equipment

  • 1 pasta pot
  • 1 colander
  • 1 baking tray
  • 1 saute pan
  • 1 serving bowl

Ingredients

Spicy Tahini Sauce

  • ½ cup tahini, mix well before using
  • ¼ cup pasta water
  • ¼ cup liquid aminos, or low sodium soy sauce
  • 2 tablespoons sriracha hot sauce
  • 2 tablespoons maple syrup

Additional Ingredients

  • 8 ounces linguini, rice noodles would work well too
  • 1 block super firm tofu, press out any excess moisture
  • ¼ cup cornstarch, to dust the tofu
  • kosher salt, to season the tofu
  • pepper, to season the tofu

Garnishes

  • 2 limes, sliced into wedges
  • 3 tablespoons cilantro, chopped
  • 3 tablespoons peanuts, crushed
  • 1 small jalapeno, sliced or minced, remove seeds and veins
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons scallions, chopped

Instructions 

  • Preheat the oven to 400 degrees. Gently spray a baking tray with cooking spray, set it aside.

Prepare the Pasta

  • Lightly salt and boil a pot of pasta water and cook the linguini according to the package. Al dente is best. 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 pasta aside.

Prepare the Tofu

  • 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. Lightly season the tofu with kosher salt and pepper. 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 avocado oil 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 saucepan over medium heat, add the well stirred tahini, sriracha, maple syrup, liquid aminos and pasta water. Stir until creamy and well combined.

Assemble the Dish

  • Add the cooked linguini pasta into the pan with the spicy tahini sauce. Toss until all of the pasta is well coated.
    Add the pasta to a serving platter and top with crispy tofu, lime wedges, sliced jalapeno, scallions, cilantro and crushed peanuts. Serve immediately and enjoy.

Notes

How should I store leftovers? Store tahini pasta leftovers in an airtight container in the refrigerator for three to four days. You can reheat leftovers in the microwave until heated through or by gently warming them on the stove. Add a touch of water or broth to help reconstitute the sauce when reheating. 

Nutrition

Serving: 1serving, Calories: 475kcal, Carbohydrates: 57g, Protein: 20g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 7g, Sodium: 915mg, Potassium: 326mg, Fiber: 5g, Sugar: 7g, Vitamin A: 138IU, Vitamin C: 17mg, Calcium: 170mg, Iron: 3mg
Course: Main Course
Cuisine: American
Calories: 475
Author: Sarah Thomas-Drawbaugh