This tahini tofu and pasta is the perfect meal. Tofu tossed in a tahini dressing and roasted. Served with pasta tossed in a Muhammara-inspired sauce. That has all the flavors of the beloved dip, but made super easy. The sauce has roasted red peppers, nuts, bread crumbs, lemon juice for some tang, and pomegranate juice. The juice gives the flavor of the pomegranate molasses that is usually in Muhammara, but it is much easier to find. The combination of the sweet, salty, nutty roasted tofu and the salty, sweet pasta is so comforting and super hearty.
What You Need For This Tahini Flavored Meal:
- Extra Firm Tofu: I like to break it into chunks for this meal, but you can cut it into cubes too.
- Olive Oil, Lemon Juice, Tahini, Paprika, Agave Syrup: The tofu is tossed in these and then roasted.
- Roasted Red Peppers: You need a jar of peppers for the sauce.
- Walnuts or Almonds: You can use either of these in the sauce.
- Panko Bread Crumbs, Red Pepper Flakes, Pomegranate Juice: These as well as more tahini, lemon juice, paprika and agave, go into the sauce for the pasta.
- Pasta: Pasta of choice.
This tahini tofu and pasta is a really quick meal to throw together, so it is perfect weeknights. Just toss the tofu in the tahini dressing, roast for about 30 minutes. While the tofu roasts in the oven, you can make the pasta and the sauce. Throw it all together, squeeze a little extra lemon juice on top and enjoy! It is full of protein and you can always add any veggies to the side if desired. Or, better yet, use veggie noodles tossed in the Muhammara-inspired roasted red pepper sauce instead of regular pasta.
Why Should You Make This Tofu and Pasta?
- It is quick and the tofu and pasta use a lot of the same ingredients.
- It is so uniquely yummy!
- The Muhammara-inspired sauce is to die for. It is good on everything.
- This meal is filled with protein and super hearty.
- Tahini, am I right?!
Tahini Tofu and Pasta
Ingredients
Tahini Tofu
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 1/4 Cup Tahini
- 1 Tablespoon Olive oil
- 1 Tablespoon Lemon juice
- 1 Tablespoon Agave syrup
- 1 teaspoon Paprika
- Pinch of Salt and pepper
Roasted Red Pepper Tahini Pasta
- 12 Oz Linguine or other long pasta
- 1 Jar(12oz) Roasted red peppers
- 1/2 Cup Almonds or walnuts
- 1/4 Cup Panko bread crumbs, vegan
- 1/4 Cup Pomegranate juice(optional)
- 1 Tablespoon Olive oil
- 1 Tablespoon Tahini
- 1 Tablespoon Agave syrup
- 1 teaspoon Lemon juice
- 1/2 teaspoon Red pepper flakes
- 1/4 teaspoon Paprika
Instructions
- Preheat the oven to 400 degrees(F).
- Make the tofu. In a medium sized mixing bowl, whisk together the tahini, olive oil, lemon juice, agave, paprika and a pinch of salt and pepper.
- Cut the tofu into cubes or break into chunks and add them to the bowl with the tahini mixture. Toss to coat the tofu completely.
- Spread the tofu out evenly on a sheet pan lined with parchment paper or a silicone mat.
- Bake for 15 minutes, flip the tofu and bake for 15-17 more minutes or until the tofu is firm and brown.
- Now, while the tofu roasts, make the pasta, cook the pasta according to package directions.
- While the pasta cooks, make the sauce. Drain the roasted red peppers and add them to a food processor. Add the nuts, panko, juice, olive oil, tahini, agave, lemon juice, red pepper, paprika and a few pinches of salt to the food processor as well.
- Process until completely smooth.
- Once the pasta is done, drain it and add the sauce to the pot you used for the pasta.
- Heat the sauce on medium low for 1-2 minutes, then add the pasta back to the pot and toss to coat the pasta. Taste and adjust seasonings, you may need more salt and lemon.
- Once the tofu is done, sprinkle with a bit more salt. Then, serve a bowl of pasta with tofu on top and a squeeze of extra lemon if desired.
Video
Notes
Nutrition
Tofu heaven! I made the tahini tofu and paired it with veggies for a week of lunches and I never got sick of it. Raved to all my co-workers about it, too. I definitely recommend the extra lemon and salt at the end before serving.
Excellent!!!! I am oil free so I simply left the oil out out. I added a bit of water to the tofu tahini sauce to thin it out a bit. But it was still wonderful and didn’t seem to effect it. Definitely a keeper!! Thank you!
Like Julie I also left the oil out and the whole dish was so yummy. Great recipe like usual!