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Tahini Zucchini Noodles Recipe

Tahini Zucchini Noodles

Amy
These Tahini Zucchini Noodles are a vibrant, guilt-free dish that’s as nourishing as it is delicious. The dish is ready in just 20 minutes, making it ideal for busy weeknights or a quick, wholesome lunch.
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Servings 0

Ingredients
  

Main Ingredients

  • 2 cups kale, chopped
  • 2 medium zucchinis, spiralized or julienned*
  • Extra-virgin olive oil, for drizzling
  • Lemon, for squeezing
  • Sea salt and fresh black pepper
  • 1 cup cubed tofu (optional)

For the tahini sauce: (this makes extra)

  • 1 tablespoon extra-virgin olive oil
  • 5 tablespoons tahini
  • 1-2 tablespoons fresh lemon juice
  • ½ clove garlic, minced
  • 4 tablespoons nutritional yeast
  • 2 teaspoons maple syrup or honey
  • 3 teaspoons soy sauce or gluten free tamari
  • ½ teaspoon dried turmeric
  • ¼ – ½ cup water, start with less, gradually add more
  • Sea salt and fresh black pepper

For garnish:

  • ¼ cup chopped fresh basil
  • ¼ cup toasted pine nuts
  • Pinches red chili flakes
  • ¼ cup micro arugula sprouts (optional)

Instructions
 

  • If using the tofu, preheat the oven to 400. Spread the tofu on a lined baking sheet and toss with a drizzle of olive oil, salt, and fresh black pepper. Bake for 20-25 minutes.
  • Heat a drizzle of olive oil in a large skillet over medium heat and add the kale, salt, pepper, and a squeeze of lemon. Cook for a few minutes, until the kale is wilted. Set aside.
  • Make the sauce: In a blender, combine the olive oil, tahini, lemon juice, garlic, nutritional yeast, maple syrup, soy sauce, turmeric, and salt and pepper. Blend until smooth, stirring in water as needed to reach your desired consistency.
  • Taste and adjust seasonings, keeping in mind that (especially if you’re using zucchini noodles) the flavors will dilute. I found the best way to taste accurately was to dip a few noodles in the sauce.
  • Toss the zucchini, kale, and baked tofu with the sauce, using more or less depending on how well-coated you like your veggies.
  • Top with the basil, pine nuts, chili flakes, and microgreens, if using. Serve at room temperature.
Keyword gluten-free meal, healthy recipe, tahini, vegan dish, zucchini noodles
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