This amazing plant based recipe tackles the how-to of two extraordinary foods that may seem intimidating: tofu and squash. I must admit that I have only tried tofu a handful of times. The texture has always kind of weirded me out and I find I only enjoy it in certain dishes. However I can officially say that crispy tofu has definitely changed my verdict. I’m personally a huge fan of crunch and crisp so the moment I first tried tofu in this different light, I was immediately sold. If you happen to have friends or family members that are on the fence about tofu, crisp it up because they will not even be able to deny the love. Seriously.
Cooking any kind of squash may seem complicated but I promise that once you have done it a couple of times, it’s a breeze (and a new family staple). Spaghetti squash are one of my favourites because they can easily act as and replace noodles in any dish and in a warm and comforting manner. If you want a light and fresh feel to this recipe try using raw zucchini noodles instead of the squash. The zoodles would be a delightful swap for the summer season and would totally change it up.
Crispy Tofu & Spaghetti Squash
- 1 medium-large sized spaghetti squash
- 175g extra firm organic tofu
- ¼-1/2 tsp. sea salt
- 2 Tbsp. arrowroot powder
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. all natural peanut butter
- 1 Tbsp. tamari sauce
- 1 Tbsp. rice vinegar
- 1 Tbsp. lime juice
- 1 Tbsp. water
- 1 heaping Tbsp. minced ginger root
- 1 large garlic clove, minced
- 1 Tbsp. chopped cilantro
- ½-1 tsp. red chilli flakes (more or less depending on desired heat)
- 1 cup spinach, finely chopped
- Garnish: peanuts and lime slices
- Preheat your oven to 400 degrees Fahrenheit.
- Remove the tofu brick from the packaging and place between two paper towels.
- Place a plate on top of the tofu to help express the liquid out. Let sit for at least 15 minutes and prepare your squash.
- Cut your squash in half, lengthwise and deseed the middle portions.
- Lay the squash cut side down in a large baking dish and pour in just enough water to cover the bottom surface of the pan evenly.
- Bake in the oven for approximately 40 minutes (time given for medium-large sized squash). It is ready when a fork can slide effortlessly through the yellow skin.
- Set aside and let cool.
- Take your tofu and drain any excess liquid that may be left. Cut the brick into cubes.
- Sprinkle the sea salt onto the tofu cubes and toss evenly to coat.
- Sprinkle the arrowroot powder bit by bit (you may not need the full amount) onto the tofu and toss evenly to coat. It should take on a gummy appearance.
- Heat the olive oil over medium heat in a large skillet and add the tofu once heated through. Pan fry the tofu on each side for a couple of minutes until the cubes turn crispy and golden brown. Remove from heat and set aside once fully cooked.
- Now that your squash has cooled, take a fork and scrape out the squash from the shell. This will create noodle-like strands.
- Combine the peanut butter, tamari, rice vinegar, lime juice, water, ginger, garlic, cilantro, and chilli flakes in a small bowl to form a sauce.
- Toss the sauce with the squash and fold in the chopped spinach and crispy tofu.
- Garnish with peanuts and lime.
*The tofu only stays crispy for up to a few hours so it is best eaten fresh. Once hours have passed or it has been refrigerated, the tofu will take on its original chewy form.