Tahini Zucchini Noodles

INGREDIENTS: 

2 medium zucchinis, cut into noodle shapes with a vegetable spiraler or julienne peeler.

2 cups kale, chopped & sautéed
(sauté kale in a separate pan, with a little olive oil, salt, pepper, lemon, cook for a few minutes over medium heat until wilted. set aside.)

1 cup baked tofu
(purchased on make your own by cutting firm tofu into cubes, drizzle with olive oil, salt & pepper. Bake in a 400 degree oven for 20-25 minutes)

tahini sauce: (this makes extra)
1 tablespoon olive oil
5 tablespoons tahini
1-2 tablespoons fresh lemon juice
1/2 clove of garlic, minced
4 tablespoons nutritional yeast
2 teaspoons maple syrup or honey
3 teaspoons soy sauce or gluten free tamari
1/2 teaspoon dried turmeric
salt & pepper, to taste
1/4 – 1/2 cup water, start with less, gradually add more

top with:
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts
1/4 cup micro arugula sprouts (optional)
a few pinches of red chile flakes

METHOD: 

Blend all sauce ingredients together in a blender. Taste and adjust, keeping in mind that the flavors will dilute with the zucchini noodles. Stir in water, as needed, to create desired consistency.

Toss together the noodles, kale, tofu and sauce, starting with a little sauce, adding more as you go. Top with the rest of the ingredients, and serve at room temp.