Easy Spaghetti Squash Vegan Tofu Parmesan

Preheat the oven to 400

Slice spaghetti squash in half (lengthwise), and use a spoon to remove the seeds and filling. Spray the cut side of the squash with olive oil spray, season with salt and pepper. Place the squash, cut side done, onto a baking sheet lined with aluminum foil or parchment paper. Bake for 40-45 minutes in the oven. You will know they are done when the skin is tender to touch and the "strands" of the squash pull apart easily with a fork.

While the squash is baking, prepare your tofu by chopping it into bite sized pieces (about an inch long and half an inch wide). Press the pieces of tofu with paper-towels until they are dry. Season with garlic powder, salt, and pepper.

Bring a large skillet with olive oil to medium heat.

In a medium bowl, whisk the almond milk and cornstarch together. In a separate bowl, mix the flour, bread crumbs, and grated vegan parmesan cheese. Dip each piece of tofu in the almond milk mixture and then toss in the flour mixture.

Once the oil in the skillet is warm, add the tofu to the skillet and cook for 3-5 minutes on each side until both sides are golden.

Once the spaghetti squash is done baking, allow it to cool and use a fork to pull apart the strands, leaving them in their skin. Top each half of spaghetti squash with marinara, crispy tofu, and sprinkle with chopped parsley.

If preparing homemade marinara sauce, bring a small saucepan with olive oil to medium heat. Add the garlic and cook until it sizzles. Add the tomato sauce and spices, reduce heat to low, cook stirring for about 15 minutes. Set aside.