crispy tofu spaghetti squash bowls with peanut tahini sauce

We love this nourishing and hearty plant-based dinner. It has a lot of components, but they all cook together in the oven at the same time. Also, everything can be prepared in advance to make this come together more readily for a weeknight dinner. We especially love to prepare the spaghetti squash ahead of time for one less step. Another pro tip: feel free to substitute brown rice (frozen, pre-cooked = even easier) for the spaghetti squash to simplify further.

Also, our toddlers love this peanut sauce on just about everything, making this a great option for a family meal.

Crispy tofu spaghetti squash bowls with peanut tahini sauce
serves 2-3 (yields leftover spaghetti squash)

Ingredients
for the tofu:
1 (14-ounce) package organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon low-sodium tamari (or coconut aminos*)
1 tablespoon arrowroot starch

for the veggies:
1 small to medium spaghetti squash, halved length-wise and seeds removed (or substitute cooked brown rice, ~1/2-1 cup per person)
3-4 cups broccoli florets
1 large bell pepper, thinly sliced
1 1/2 tablespoons extra virgin olive oil
sea salt and freshly ground pepper

for the sauce:
1/4 cup creamy peanut butter
2 tablespoons tahini
1 tablespoon tamari
juice of 1 lime (~2 tablespoons)
1 1/2 tablespoons raw honey
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons water, plus more to reach desired consistency

to seve (optional)
any combination of chopped mint, basil, cilantro and/or scallions
salad greens tossed with additional peanut tahini sauce or dressing of choice

Directions

1. First, “press” the tofu for 10-30 minutes in advance if you have time (optional; see note).

2. Preheat the oven to 425 F degrees and line three sheet pans with parchment paper for easy clean up.

3. Dice the tofu into 1” cubes, add to one of the sheet pans and toss with the tamari, olive oil and arrowroot starch.

4. To another pan, add the broccoli florets and sliced pepper and toss with 1 tablespoon of the olive oil and season with salt and pepper.

5. To the last pan, add the spaghetti squash halves. Drizzle cut side with the last 1/2 tablespoon of olive oil, season with salt and pepper and rub all over, then place cut side down on the pan.

6. Add all three sheet pans to the oven and allow to cook for 30 minutes, tossing the tofu, broccoli and peppers once half-way through (note: the spaghetti squash may take up to 40 minutes to cook, depending on its size).

7. While the veggies cook, prepare the dressing: add all ingredients along with 1/4 teaspoon sea salt and a few grinds of fresh pepper to a jar with a tight-fitting lid. Whisk well to combine, adding additional water, 1 tablespoon at time, to reach desired consistency.

8. Remove sheet pans from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

9. To assemble bowls: place spaghetti squash (~1 cup - 1 1/2 cups per serving) or brown rice (~1/2 cup - 1 cup per serving) in bowls. Top with tofu (~4-8 ounces per serving), broccoli and pepper and drizzle each bowl with the peanut dressing. Serve with an optional side of greens and/or sprinkle of fresh herbs and enjoy!

notes:
how to “press” tofu: while not necessary, pressing tofu helps remove excess moisture, allowing for crisper tofu. To press, wrap tofu block in a kitchen towel and place between two plates, placing something heavy (cast iron skillet, cookbooks) on the top plate to weigh it down. Allow to sit like this for at least 10 minutes, but ideally 30 minutes before proceeding with recipe.