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]





Cooking Time




  • 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


  1. Cook the noodles according to the package directions, drain it, and set aside.
  2. While the noodles are cooking, drizzle 2 tablespoons of olive oil in a sauteé pan, and add the garlic once the oil is heated.
  3. Sauteé garlic for about 30 seconds over medium-high heat before adding the vegetables, stirring everything to coat.
  4. 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.
  5. Drizzle the remaining 2 tablespoons of olive oil on the sauteé pan and add the tofu once the oil is heated.
  6. Season the tofu with salt and pepper and cook it over medium-high heat, stirring occasionally until it's golden brown.
  7. Add the cooked spaghetti, vegetables, and tofu to a large bowl and stir it to mix everything together.
  8. Whisk together the soy sauce, tahini, and red pepper flakes before pouring the mixture over the noodle mixture.
  9. Divide the noodles into bowls and top them with a sprinkle of red pepper flakes and a squeeze of lemon.

Nutritional Information

Per Serving: Calories: 674 | Carbs: 63 g | Fat: 45 g | Protein: 34 g | Sodium: 1262 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.