Vegan Spaghetti Squash Recipes With Tofu

Veganism has become a popular and growing trend in the United States. More and more people are choosing to adopt a vegan lifestyle for different reasons, including health benefits, environmental sustainability, and animal welfare. If you're looking for a new vegan dish to try, why not experiment with spaghetti squash and tofu? Here are some delicious and healthy vegan spaghetti squash recipes with tofu that are sure to satisfy your taste buds.

Spaghetti Squash Pad Thai with Tofu

Pad Thai is a beloved Thai dish that has gained popularity worldwide. This vegan version uses spaghetti squash instead of rice noodles and tofu instead of meat or shrimp. It's a tasty and nutritious way to enjoy your favorite Thai flavors without any animal products.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1 cup bean sprouts
• 1/2 cup chopped peanuts
• 1/4 cup chopped cilantro
• 1/4 cup chopped scallions
• 1/4 cup lime juice
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon sriracha sauce
• 1 cup cubed firm tofu

Instructions:

1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
3. Meanwhile, heat coconut oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 2-3 minutes, or until fragrant.
4. Add bell pepper and mushrooms and sauté for 3-4 minutes, or until tender.
5. Add bean sprouts, peanuts, cilantro, scallions, lime juice, tamari, maple syrup, and sriracha sauce. Stir to combine and cook for 2-3 minutes.
6. Add cubed tofu and cook for an additional 2-3 minutes, or until heated through.
7. Use a fork to scrape the spaghetti squash flesh into spaghetti-like strands.
8. Add spaghetti squash to the skillet and toss to combine with the vegetables and tofu.
9. Divide among plates and garnish with extra peanuts, cilantro, and scallions.

This recipe serves 4-6 and takes about 1 hour to prepare and cook. It's a satisfying and flavorful vegan meal that's perfect for a weeknight dinner or a weekend lunch.

Spaghetti Squash and Tofu Stir-Fry

A stir-fry is a quick and easy meal that can be customized to your taste preferences. This vegan version uses spaghetti squash and tofu as the base and adds in some colorful and nutritious vegetables. You can use any vegetables you like or have on hand.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sliced carrots
• 1 cup snow peas
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 cup cubed firm tofu

Instructions:

1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 2-3 minutes, or until fragrant.
4. Add bell pepper, carrots, and snow peas and sauté for 3-4 minutes, or until tender.
5. In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and water.
6. Add cubed tofu to the skillet and cook for 2-3 minutes, or until heated through.
7. Pour the soy sauce mixture over the vegetables and tofu and stir to combine. Cook for an additional 2-3 minutes, or until the sauce thickens.
8. Use a fork to scrape the spaghetti squash flesh into spaghetti-like strands.
9. Add spaghetti squash to the skillet and toss to combine with the vegetables and tofu.
10. Divide among plates and serve immediately.

This recipe serves 4-6 and takes about 45 minutes to prepare and cook. It's a healthy and delicious vegan meal that's perfect for a busy weeknight.

Spaghetti Squash and Tofu Lasagna

Lasagna is a classic Italian dish that can be made vegan by using spaghetti squash instead of noodles and tofu instead of cheese. This recipe also includes a homemade tomato sauce that's rich and flavorful.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup sliced mushrooms
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh oregano
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cubed firm tofu
• 1 cup vegan shredded cheese

Instructions:

1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until tender.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and garlic and sauté for 2-3 minutes, or until fragrant.
4. Add bell pepper and mushrooms and sauté for 3-4 minutes, or until tender.
5. Add fresh herbs, crushed tomatoes, tomato paste, sugar, salt, and pepper. Stir to combine and cook for 5-10 minutes, or until the sauce thickens.
6. Add cubed tofu to the skillet and cook for 2-3 minutes, or until heated through.
7. Use a fork to scrape the spaghetti squash flesh into spaghetti-like strands.
8. Spread a layer of tomato sauce on the bottom of a 9x13 inch baking dish. Add a layer of spaghetti squash on top, followed by a layer of tofu and a layer of vegan shredded cheese. Repeat until all ingredients are used up, ending with a layer of vegan shredded cheese.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Let cool for a few minutes before slicing and serving.

This recipe serves 6-8 and takes about 1 hour and 15 minutes to prepare and cook. It's a vegan twist on a classic comfort food that's perfect for a family dinner or a potluck party.

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