Happy Meatless Monday! (Or happy meatless Friday during Lent? That works too.) Here’s a combo I’ve been playing around with since the fall and I think I finely perfected it — Sesame Spaghetti Squash with Tofu. What really make it is the sesame tofu from Whole Foods. Yeah, it’s probably fried and high(ish) in sodium, but it’s so tasty and takes this veggie dish to the next level. Not a tofu fan? Just as good with chicken. Already tasted it for you and you still have the sesame flavors from tossing everything with soy sauce and toasted sesame oil. Also, another fun fact is the smaller the spaghetti squash, the more it’s like angel hair pasta versus spaghetti.
Ingredients (serves 2).
- 1 t light olive oil (or coconut oil)
- 1/4 onion, chopped
- 1/2 zucchini, chopped
- 1/2 c matchstick carrots
- 1/8 t garlic powder
- 1 T fresh ginger, minced
- 1-2 eggs (number depending on preference or omit if vegan)
- 4 bok choy leaves
- 1 c spinach
- 2 c spaghetti squash cooked (how to easily here)
- 2 t sesame oil
- 2-3 t low sodium soy sauce (more/less to taste)
- 1 c sesame tofu from Whole Foods, as is or sliced
- Sesame seeds to garnish
- Lime wedge
- 1/2 c shelled edamame
- Substitute cooked chicken for tofu
- Spicy green beans from Whole Foods
- Red pepper flakes
- Pickled ginger, chopped
- In a wok, heat oil over medium heat. Add onions through ginger and sauté until tender.
- Push veggies to the side and regrease pan if needed. Add egg(s) and scramble. Once cooked in 1-2 min, mix with veggies.
- Stir in your greens until wilted.
- Toss with spaghetti squash, sesame oil, soy sauce and tofu until hot throughout.
- Plate and garnish with sesame seeds and sriracha.
With Whole Foods’ sliced Sesame Tofu and bok choy.
With Whole Foods’ Spicy Green Beans, whole Sesame Tofu, spinach and red pepper flakes.
With shelled edamame, chicken, spinach and pickled ginger.