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Parve
Easy
1 Hour, 10 Minutes
Diets 
Sesame tofu over spaghetti is visually stunning, not super difficult, is a full meal in a dish and is full of popping flavor. If I could I would eat this for lunch on the reg. The dressing definitely has a makom kavuah in my fridge because it’s just that good. Feel free to make this dish your own by adding more or less of whatever you like (more honey, less ginger etc.). You can use the dressing on chicken cutlets or fish instead of tofu and just change the cooking times. Also for pros here, try grilling the scallions and some orange slices!
1/2 cup Mighty Sesame Tahini
1/2 teaspoon orange zest plus 6 tablespoons orange juice
2 tablespoons shiro (white) miso
4 teaspoons Manischewitz Honey
1/2 teaspoon freshly grated ginger
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons rice vinegar
2 teaspoons Gefen Sesame Oil
1/2 teaspoon salt
1/4 cup water
1 container firm tofu, drained and pressed
1 package Tuscanini Spaghetti, cooked according to package directions
black sesame seeds
aleppo chili flakes or crushed red chili flakes
1 bunch dinosaur kale, shredded
2-3 scallions, thinly sliced
In a bowl, mix all the dressing ingredients until smooth. Adjust seasoning of salt or honey as desired.
Slice your tofu into triangles about 1/4-inch thick and pour half the dressing over it. Allow the tofu to sit at least 30 minutes or up to 24 hours in the fridge to marinade.
Bake in a single layer on a sheet pan at 400 degrees Fahrenheit for 30-35 minutes or until browned.
Toss the spaghetti with the scallions, kale, and remaining dressing.
Lay the warm tofu over the pasta and top with sesame seeds and chili flakes as desired.
Sponsored by Tuscanini
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