Tahini Tofu and Pasta

5 from 3 votes

Tofu tossed in a tahini dressing and roasted served with a pasta in a Muhammara inspired sauce.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Servings:

Calories: 551kcal

Author: Lauren Boehme Hartmann

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.

*If you need more info on pressing tofu, check out my TOFU GUIDE.