Green Lentil Rotini with Sesame Noodles and Soy-Glazed Tofu

Serves 4


  • 1 box Tolerant Green Lentil Rotini
  • 1 tablespoon fine sea salt
  • 2 cups broccoli florets
  • 1 carrot, peeled and cut into matchsticks
  • 1 cup finely shredded red cabbage
  • 3 green onions, finely chopped
  • 1 tablespoon toasted sesame seeds

For Tofu

  • 1 pound firm or extra firm tofu, cut into ½” thick slices and patted dry
  • 2 tablespoons gluten-free tamari
  • 2 packed tablespoons brown sugar
  • 1 tablespoon olive oil or preferred vegetable oil

For Tahini Sauce (or your favorite pre-made sauce)

  • ⅓ cup tahini
  • 2 tablespoons apple cider or rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 garlic clove, minced
  • ¾ teaspoon fine sea salt


  1. Cook Tolerant Green Lentil Rotini according to package directions. Set aside.
  2. Preheat oven to 400°.
  3. In a small bowl whisk together tamari, sugar, and oil. Place tofu on a large baking sheet and brush both sides with the mixture. Bake, flipping halfway through until browned, for about 20 minutes.
  4. If you’re making your own sauce, whisk together tahini, vinegar, sesame oil, garlic, and salt in a small bowl. Whisk in water to reach a smooth, pourable consistency, about ⅓ cup.
  5. Bring a large pot of water to a boil and add salt. Add broccoli and cook until barely tender and bright green, for about 2 minutes.
  6. In a large bowl, add pasta, broccoli, tahini sauce, carrots, and cabbage. Toss to combine. Divide between bowls and top with tofu, green onion, and sesame seeds.
  7. Enjoy!