I love tahini sauce thanks to this easy vegan noodle salad. The creamy lemon-y tahini sauce with roasted tofu and kale is so divine. This can be a great weekday dinner. I love the contrast of the crunchy greens and tofu with the creamy sauce. You should give it a try!
Udon Noodles with Creamy Tahini Sauce, Roasted Kale & Tofu
Ingredients (serves 2)
– 200 udon noodles
– 300 g firm tofu, cubed
– 1 bunch of kale, cut the leaves into bite size pieces
– 3 cloves of garlic, finely chopped
– 1 teaspoon chili flakes
– 4 tablespoon tahini
– 2 teaspoon soy sauce
– juice of 1 lemon
– salt, pepper
– coconut oil (you can use sunflower oil too)
Preheat the oven to 180C (350F). Line a baking sheet with parchment paper. Press the block of tofu for about 20 minutes to remove most of the moisture, and then dice into very small cubes as well. Arrange the tofu cubes on the parchment paper, sprinkle with 2 teaspoons coconut oil, season with salt and pepper. Roast for about 20 minutes at 180C (350F) or until golden brown. Set aside.
Cook the udon in salted water according to package directions, then drain well and set aside.
Heat 2 teaspoon coconut oil in a pan and saute the garlic and chili flakes for a minute. Add the kale and cook for about 10 minutes until a bit crunchy.
In a small bowl whisk together tahini, soy sauce and lemon juice. Toss the kale and udon together in a large bowl with the roasted tofu and add the tahini sauce.