Saucy Tahini Pasta with Crispy Tofu - ZardyPlants

Ingredients

• 16 ounces (454 grams) pasta (I used bucatini) (use gluten-free if needed)
• ½ cup + 2 tablespoons good quality tahini (see note 1)
• ¼ cup reduced sodium soy sauce or gluten-free tamari
• 3 tablespoons toasted sesame oil, optional (see note 2 for oil-free)
• 3 tablespoons agave or sweetener of choice (use less if using granulated sugar)
• 3-4 tablespoons fresh squeezed lime juice (about 2 small limes for me) (see note 3)
• 1 tablespoon rice vinegar (or substitute more lime)
• 1 tablespoon red Thai chili paste OR sambal oelek OR sriracha, to taste and optional
• ¾ teaspoon ground ginger (or 1 ½ teaspoons fresh grated ginger), to taste
• 1 teaspoon granulated garlic (or 2-3 cloves fresh minced or grated garlic), to taste
• ¼ - ⅓ cup fresh basil leaves, chopped
• ¼ - ⅓ cup fresh cilantro leaves, chopped (optional)
• 2 cups chopped kale/bok choy/spinach/other dark leafy greens (I used lacinato kale)
• 1 - 1 ½ cups thinly sliced cucumbers
• 1 batch crispy tofu (or protein of choice)
• Roasted sesame seeds (sesame seeds) and/or black sesame seeds for garnish