Boil the noodles and veggies in water for 5-7 minutes, depending on the noodle brand.
Crumble the tofu or tempeh in a pan with some oil.
Add 1 Tsp paprika, 1 Tsp cumin, and 1 Tsp soy sauce, and toss for 3-4 minutes.
Make the sauce by mixing 1 Tbsp tahini, ½ Tbsp agave or maple syrup, 1 Tsp soy sauce, salt to taste, juice of ½ lime, and ½ Tsp curry powder.
Add the tofu, noodles, and veggies to the sauce and mix well.
Serve with cilantro if desired.
