Who needs a fancy machine

[donotprint] I’m sucker for buying dishes, ingredients and kitchen gadgets. The latter however I find a little bit harder to hand over my hard earned money for. There are one too many kitchen tools that end up not being used often enough to justify their cost.

The reason that gadgets and tools get banished to the back of the press, or the reasons, as there are quite a few….

  • They take up too much counter space
  • They require assembly
  • They don’t work as they should
  • And most importantly…they take way too long to clean after use!

The extra cleaning is what gets me. Having to deconstruct something to clean parts and in between ridges…I just can’t be having it and avoid it at all costs! Hence the reason I depend solely on my hand blender when it comes to blend, pureeing, and chopping. It’s super easy to clean, no fussing about and it sits in it’s box in the utility room beside my extra fridge (yes I have an extra fridge, in fact there are three in total in my house!) so it’s easy to access without it being an unsightly addition to my limited countertop space!

I digress….what I’m getting to is a much smaller tool that replaces any need for a spiralizer! A Julienne peeler! These things are amazing. I picked on up from Amazon a while back and was amazed at how effective it was at creating noodles from raw veggies. Carrots and Zucchini’s become noodles in an instant; not only that but the peeler takes up virtually no space and is cleaned in seconds. Love it!

This latest noodle dish was created with my handy little tool. Protein packed zucchini noodles. Not only do they have a thick creamy tahini and silken tofu sauce smothered over them, the diced sautéed tofu provides another hit of the good stuff and they also pack a chili punch.

Silken tofu has become my new best friend since the protein vegan sunflower seed basil pesto. It makes for such a creamy sauces that have extra staying power to boot. Rather than leaving the zucchini noodles completely raw I placed them in a colander, poured over boiling water and then rinsed with cold just to soften them slightly. The result was amazing. I love my carbs as much as the next person, but it’s nice to switch it up with a veggie version every now and then.

Diced tofu, chili flakes, sesame seeds and some broccoli sprouts and they were good to go. They delicious served warm or chilled depending on your preference. You could easily switch it up and add in some diced cooked chicken if your a meat lover or even go with some cooked chickpeas.

The tahini sauce is what makes them special; packed full of calcium and magnesium as well as having quite the array of B vitamins and being made up of 20% protein, thick rich and creamy, it’s extremely versatile and a great addition to any creamy sauce or dressing. If you haven’t tried it pick up a jar and give it a go. It’s completely different from other nut and seed butters, I find it works better in savoury dishes.

What’s your favourite way to use/eat tahini? [/donotprint]

Zucchini Tahini Tofu Noodles


Servings – 1

Preparation Time – 5 minutes

Cooking Time – 10 minutes



  • 1 large zucchini
  • 1/2 cup diced firm tofu
  • 1/2 tbsp sesame seeds
  • 2 spring onions finely chopped
  • Chili flakes to garnish
  • Broccoli sprouts – optional

Tahini Sauce

  • 2 heaped tbsp dark tahini
  • 1/4 cup silken tofu (approx. 60g)
  • 1/2 clove of roasted garlic mashed
  • 1 tbsp lemon juice
  • 1 tsp Bragg’s aminos or soy sauce
  • 1 tsp maple syrup
  • 3 –4 tbsp water (start with two, add more to reach desired consistency)


  1. Whisk/blend together all tahini sauce ingredients and set to one side – will keep in the fridge if you make in advance!
  2. Use julienne peeler to make noodles from zucchini. Place in a colander, pour over boiling water and rinse immediately with cold water. Set to one side.
  3. Sauté diced tofu in a pan with a little spritz of olive oil. Cook until browned on all sides – approx. 8 – 10 minutes.
  4. Toss together zucchini noodles, tofu, spring onion and tahini sauce. Garnish with broccoli sprouts, toasted sesame seeds and chili flakes to serve. Simple heat in a pot without the garnishes to warm through if desired; it’s delicious just as is though!

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  1. I absolutely love tahini- I think I actually prefer it to nut butters! I love the dark stuff, stirred into porridge, mixed into chia pudding with some sunwarrior, or just spread on a banana, so good!

  2. this tahini sauce sounds great! i’ve never seen dark tahini, i’m guessing its made with black sesame seeds?