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 sauce and then the dish is finished with a squeeze of lemon and a few red pepper flakes for a slight bite at the end.
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
- 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.