Cut spaghetti squash in half and cook spaghetti squash by roasting in the oven at 400 F for 20 minutes, or microwaving for 5-10 minutes.
Meanwhile, pat tofu dry with a kitchen towel or paper towel. Heat the avocado oil in a large skillet until shimmering. Add tofu, sprinkle with seas salt, and fry until golden brown, stirring to flip once or twice.
Mix together all ingredients for the sauce.
Add ginger, garlic, and green onions to the tofu and saute for 1-2 minutes.
Once cooked, shred spaghetti squash into noodle like strands with a fork.
Mix the shredded carrots, spaghetti squash, and sauce into the skillet with the tofu. Toss to combine and serve hot.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/vegan-spaghetti-squash-pad-thai/