Print

Vegan Spaghetti Squash Pad Thai

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

  • 1 lb spaghetti squash
  • 1 TBS avocado oil (or other high heat oil)
  • 8 oz block tofu
  • ¼ tsp sea salt
  • 1 TBS minced ginger
  • 3 garlic cloves, minced
  • 1 bunch green onions, sliced
  • 1 cup shredded carrots, from 1 large carrot

Sauce

  • 3 TBS reduced sodium tamari
  • 2 TBS lime juice
  • 2 TBS brown sugar
  • 1 ½ tsp sriracha

Instructions

  1. 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.
  2. 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.
  3. Mix together all ingredients for the sauce.
  4. Add ginger, garlic, and green onions to the tofu and saute for 1-2 minutes.
  5. Once cooked, shred spaghetti squash into noodle like strands with a fork.
  6. Mix the shredded carrots, spaghetti squash, and sauce into the skillet with the tofu. Toss to combine and serve hot.

Find it online: https://www.alisonsallspice.com/vegan-spaghetti-squash-pad-thai/