Easy Spaghetti Squash Vegan Tofu Parmesan
Spaghetti squash is a healthier alternative to regular pasta noodles. They are naturally gluten-free, contain less carbs and calories, and are super filling. This baked spahetti squash recipe features crispy tofu parmesan and marinara. This is an easy, healthy, and delicious plant-based dinner idea that everyone will love!
Ingredients
Spaghetti Squash
- 2 large whole spaghetti squash
Crispy Vegan Tofu Parmesan
- 1 cup plain unsweetened almond or oat milk
- 1 tablespoon cornstarch
- ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup regular or gluten free breadcrumbs
- 2 tablespoon grated vegan parmesan cheese
- 1 block of extra firm tofu
- ½ teaspoon garlic powder Use if the bread crumbs aren't pre-seasoned
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon olive oil
- 1 teaspoon Italian spices (or blend of dried oregano, basil, and parsley) Use if the bread crumbs aren't pre-seasoned
Other Toppings
- 2 cup store-bought or homemade marinara
- chopped parsley
Super Easy Homemade Marinara
- 1 15 oz can of tomato sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
Crispy Tofu and Spaghetti Squash Instructions
- 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. If your bread crumbs are not pre-seasoned, season the mixture with garlic powder, Italian spices, 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.
Homemade Marinara Instructions
- 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.
Video
Nutrition
Calories: 334kcalCarbohydrates: 40gProtein: 10gFat: 13g
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