These Tahini Zucchini Noodles are a vibrant, guilt-free dish that’s as nourishing as it is delicious. Crisp zucchini ribbons are tossed in a creamy, nutty tahini sauce, creating a perfect balance of textures. The dish is ready in just 20 minutes, making it ideal for busy weeknights or a quick, wholesome lunch. Fresh garlic and lemon add a zesty kick, while a sprinkle of sesame seeds brings a satisfying crunch. It’s a light yet flavorful meal that will leave you feeling energized and satisfied.

Every bite is a celebration of fresh, wholesome ingredients that come together effortlessly. The smooth, velvety tahini sauce clings to the tender zucchini noodles, offering a rich, savory flavor with a hint of tanginess. This recipe is not only quick but also packed with nutrients, making it a smart choice for anyone seeking a healthy, delicious option. Whether you’re a seasoned cook or just starting out, this dish is sure to become a favorite in your kitchen.

Fresh & Flavorful Ingredients

For the base:
- 2 cups kale, chopped
- 2 medium zucchinis, spiralized or julienned* (use a spiralizer or mandoline for best results)
- Extra-virgin olive oil, for drizzling
- Lemon, for squeezing
- Sea salt and fresh black pepper, to taste
- 1 cup cubed tofu (optional, for added protein)
For the tahini sauce: (makes extra)
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons tahini
- 1-2 tablespoons fresh lemon juice (adjust to taste)
- ½ garlic clove, minced
- 4 tablespoons nutritional yeast (adds a cheesy flavor)
- 2 teaspoons maple syrup or honey (for a touch of sweetness)
- 3 teaspoons soy sauce or gluten-free tamari (for umami)
- ½ teaspoon dried turmeric (for color and health benefits)
- ¼ – ½ cup water (start with less, add gradually to reach desired consistency)
- Sea salt and fresh black pepper, to taste
For garnish:
- ¼ cup chopped fresh basil
- ¼ cup toasted pine nuts (adds crunch)
- Pinches red chili flakes (optional, for heat)
- ¼ cup micro arugula sprouts (optional, for freshness)

Simple Step-by-Step Instructions

Prepare the tofu (if using): Preheat the oven to 400°F (200°C). Spread the tofu on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
Cook the kale: Heat a drizzle of olive oil in a large skillet over medium heat. Add the kale, a pinch of salt, pepper, and a squeeze of lemon. Cook for 2-3 minutes, until wilted. Set aside.
Make the tahini sauce: In a blender, combine olive oil, tahini, lemon juice, garlic, nutritional yeast, maple syrup, soy sauce, turmeric, salt, and pepper. Blend until smooth, adding water gradually until the sauce reaches your desired consistency. Taste and adjust seasonings as needed.
Assemble the dish: In a large bowl, toss the zucchini noodles, cooked kale, and baked tofu with the tahini sauce. Use more or less sauce depending on your preference.
Garnish and serve: Top with chopped basil, toasted pine nuts, red chili flakes, and micro arugula sprouts (if using). Serve at room temperature and enjoy!

Perfect Pairings: Sauce and Topping Ideas

While the tahini sauce is a star on its own, feel free to experiment! Add a dollop of harissa for a spicy kick or swap pine nuts for toasted sesame seeds for a nutty crunch. If you’re not a fan of tofu, try grilled chicken or roasted chickpeas for added protein.

Quick and Easy Time-Saving Tips

To speed things up, use pre-spiralized zucchini from the store or prep your veggies the night before. If you’re skipping the tofu, this dish comes together in under 15 minutes! For the sauce, blend it ahead of time and store it in the fridge for up to 3 days.

Storage and Reheating Made Simple

Store leftovers in an airtight container in the fridge for up to 2 days. Since zucchini noodles can release water, it’s best to enjoy them fresh. If reheating, gently warm the dish in a skillet over low heat to avoid overcooking the zucchini.

Recipe Variations to Keep It Exciting

Swap zucchini for spiralized carrots or sweet potatoes for a different twist. If you’re vegan, ensure your soy sauce is gluten-free, or use coconut aminos instead. For a creamier sauce, blend in a splash of unsweetened almond milk.

Essential Equipment for Success

A spiralizer is key for perfect zucchini noodles, but a julienne peeler works too. A high-speed blender ensures your tahini sauce is silky smooth. Don’t forget a lined baking sheet for crispy tofu!