4 oz whole wheat spaghetti

1 cup broccoli

1 cup cauliflower

3 carrots, peeled and cut into matchsticks

1 garlic clove, minced

4 tablespoons olive oil

8 oz tofu, cubed

4 tablespoons low sodium soy sauce

2 tablespoons tahini

1 teaspoon red pepper flakes

1 lemon


1Cook the spaghetti according to package directions, drain, and set aside.

2While the spaghetti is cooking, drizzle 2 tablespoons of olive oil in a sauteé pan, adding garlic once heated. Sauteé garlic for about 30 seconds over medium-high heat before adding the vegetables, stirring to coat, adding more olive oil if needed, and seasoning with salt and pepper. Cook the veggies until tender (about 7 minutes), remove from pan and set aside.

3Drizzle the remaining 2 tablespoons of olive oil on the sauteé pan, adding the tofu once heated. Season with salt and pepper and cook over medium-high heat, stirring occasionally until golden brown.

4Add the cooked spaghetti, veggies, and tofu to a large bowl and stir to mix. Whisk together the soy sauce, tahini, and red pepper flakes before pouring over the noodle mixture. Divide into bowls and top with a sprinkle of red pepper flakes and a squeeze of lemon.


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