Spicy Tahini Pasta with Crispy Tofu
Prep Time: 15 minutes mins
Cook Time: 40 minutes mins
Total Time: 55 minutes mins
Inspired by Asian and Middle Eastern flavors, this plant-based spicy tahini pasta with crispy tofu recipe is delicious.
Prepare the Pasta
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. 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 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 saucepan, add the 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.
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