Vegan Spaghetti Squash with Tofu and Peanut Sauce
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Running on Real Food · by Deryn Macey★ 5.0 (5)

Vegan Spaghetti Squash with Tofu and Peanut Sauce

NUTRITION · PER SERVING50M COOK
CAL 21%·PRO 35%
CARBS 51G47% OF CAL
11G FIBER0G ADDED0G INTRINSIC17G OTHER22G TOTAL SUGAR
FAT 21G44% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted spaghetti squash noodles with crispy tofu, broccoli, peppers, and carrots coated in a creamy peanut sauce with a hint of spice. This Thai-inspired vegan meal is easy to prepare and comes together on sheet pans.

mainthaitofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium to large or 2 small spaghetti squash (about 1500g total)
  • salt and pepper
  • 1 350 g package extra firm tofu (cut into cubes)
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or gluten-free tamari
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1 cup broccoli florets
  • 1 red bell pepper (chopped)
  • 1 small red onion (chopped)
  • 2 carrots (thinly sliced)
  • 1 tbsp olive oil
  • 1/4 cup almond butter or peanut butter
  • 2 tbsp sweet chili sauce
  • 3 tbsp soy sauce or gluten-free tamari
  • 1 tsp rice vinegar
  • 1/4 cup light coconut milk
  • 1 tbsp sambal oelek or sriracha sauce
PREP
10M
SODIUM
1442MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.