Tahini Zucchini Noodles
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- 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)
- 1 tablespoon extra-virgin olive oil
- 5 tablespoons tahini
- 1-2 tablespoons fresh lemon juice
- ½ garlic clove, 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
- ¼ cup chopped fresh basil
- ¼ cup toasted pine nuts
- Pinches red chili flakes
- ¼ cup micro arugula sprouts (optional)
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Preparation
Chef’s notes
*You could also use any kind of noodles you wish:
rice noodles, regular pasta, etc. I served this at room temperature because the zucchini noodles are best raw. You could just as easily serve this warm if you use rice or pasta noodles.