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Cirali Soy Sauce Noodles
[Vegan]

Author Bio

Julia creates healthy gluten-free desserts for chocolate lovers. She’s the author and photographer behind Sprinkles... Read More

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Cirali Soy Sauce Noodles [Vegan]

674

Dairy Free

These light, savory noodles are incredibly satisfying, super simple to make, and pack up for a great lunch if you happen to have leftovers . . . which is unlikely because they are so dang tasty. The tender vegetables are sauteed and then tossed in a simple soy and tahini... Read More

Ingredients You Need for Cirali Soy Sauce Noodles [Vegan]

4 ounces whole wheat spaghetti
1 cup broccoli
1 cup cauliflower
3 carrots, peeled and cut into matchsticks
1 garlic clove, minced
4 tablespoons olive oil
8 ounces tofu, cubed
4 tablespoons low-sodium soy sauce
2 tablespoons tahini
1 teaspoon red pepper flakes
1 lemon

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How to Prepare Cirali Soy Sauce Noodles [Vegan]

Cook the noodles according to the package directions, drain it, and set aside.
While the noodles are cooking, drizzle 2 tablespoons of olive oil in a sauteé pan, and add the garlic once the oil is heated.
Sauteé garlic for about 30 seconds over medium-high heat before adding the vegetables, stirring everything to coat.
Add more olive oil if you need to and season the vegetables with salt and pepper. Cook the vegetables until they're tender (about 7 minutes), remove them from the pan, and set them aside.
Drizzle the remaining 2 tablespoons of olive oil on the sauteé pan and add the tofu once the oil is heated.
Season the tofu with salt and pepper and cook it over medium-high heat, stirring occasionally until it's golden brown.
Add the cooked spaghetti, vegetables, and tofu to a large bowl and stir it to mix everything together.
Whisk together the soy sauce, tahini, and red pepper flakes before pouring the mixture over the noodle mixture.
Divide the noodles into bowls and top them with a sprinkle of red pepper flakes and a squeeze of lemon.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.