Zizi's Adventures - Real Food, Real Stories

Udon Noodles With Creamy Tahini Sauce, Roasted Kale & Tofu

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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)

Method

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.

Basil Hummus

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I love chickpea very much but I haven’t done hummus before, I don’t know why. It’s so easy to make and definitely tastes better and containes no preservatives than the store bought hummus. You can spread it on a slice of bread or you can eat it as a dip. Either you choose it tastes scrumptious. 🙂
I found the recipe on Emily’s blog – who makes delicious vegetarian and vegan meals.

Basil Hummus

Ingredients

– 1 can (400 g) chickpeas, rinsed and drained
– 1 cup basil leaves
– 2 tablespoons tahini
– 2 tablespoons extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon water
– salt, pepper

Method

Place basil leaves, olive oil and lemon juice in the food processor and pulse to combine until creamy. Add chickpeas, tahini, water and season it with salt and pepper. Continue to run food processor until the hummus is creamy and smooth.

Quinoa Falafel Hamburger

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Even if I’m vegetarian I sometimes feel like eating a good hamburger with fries. That’s why I decided to make it at home because finding a tasty vegetarian hamburger in Hungary is a big deal. Restaurants only think of the meat eathers. 🙁 I realized that vegetarians, particularly vegans, often have to find creative solutions to meal dilemmas.

Be creative in your kitchen!

I adapted the recipe from Sara, I only changed a few things.

Quinoa Falafel Hamburger

Ingredients (serves 8-10)

For the quinoa-bean falafel (18-20 pieces)
– 1/2 cup quinoa
– 240 g (1 can) kidney beans, drained and mashed with a fork
– 3 spring onion, chopped
– 2 cloves garlic, chopped
– 2 carrots, finely grated
– 1 bunch of parsley, chopped
– 2 tablespoons sesame seeds, roasted
– 3 tablespoons freshly squeezed lemon juice
– 1 teaspoon cumin
– 2 teaspoons coriander seeds
– 6 tablespoons breadcrumbs + more
– 1 egg
– salt, pepper
– coconut or olive oil

For the sour cream tahini sauce
– 1 cup sour cream
– 2 teaspoon tahini
– 1 tablespoon freshly squeezed lemon juice
– salt, pepper

For the hamburger
– 8-10 hamburger buns
– mustard
– salad leaves
– sprouts
– anything you would like 🙂

Method

Cook the 1/2 cup quinoa in 1 cup salted water. Let it cool and set aside.

In a dry non-stick pan roast the sesame seeds for 5-6 minutes then set aside.

In a big bowl mix together quinoa, beans, spring onions, garlic, carrots, parsley, sesame seeds, cumin, coriander seeds, lemon juice, egg and breadcrumbs. Season generously with salt and pepper. With a wooden spoon mix everything together (if you find the mixture too soft and a bit more breadcrumbs). Allow to set in the fridge for at least an hour.

Scoop the mixture out in about 2 tablespoons size portions, roll and flatten into patties. Place them on a tray.

Heat 2-3 tablepsoons of olive oil in a non-stick pan over medium high heat. Roast (or sear) the patties for 3-4 minutes on each side.

In a small bowl mix together sour cream with tahini, lemon juice and season with salt and pepper.

Preheat the oven to 170C (338F). Cut the hamburger buns in half (horizontally) and on a baking tray toast them for 5 minutes.

Assemble the hamburger: spread each buns with the sour cream tahini sauce, then add fillings: salad leaves, quinoa falafels (sauce again on the top), sprouts and the top of the bun.

Serve with French fries and enjoy!