We love this dish for dinner parties and like to put them in lettuce cups as a passed-app or sit-down starters. Keith and I are obsessed with black bean pasta and were turned-on to it by our rockstar client Eddie! This pasta is packed with protein and this recipe was created to be a protein-packed plant-based dish. At home we have this as our main dish!
1 can low sodium organic black beans
1 package of firm tofu cubed
1 bunch green onion diced
1 small cucumber de-seeded and diced
3 tbs rice wine vinegar
1/4 cup of toasted sesame seeds
1/4 cup coconut aminos (or low sodium soy sauce)
3 tbs siracha
1 tbs grated ginger
1/4 cup sesame oil
1 small head of butter lettuce (optional but recommended!)
Super easy! Marinate tofu in vinegar, siracha, ginger and sesame oil. Boil noodles and rinse in cool water. Combine all ingredients into a bowl and chill for 30 minutes to an hour. Eat as is in a bowl or put in lettuce cups and enjoy!