ginger maple tofu over spaghetti squash

Here’s a little concoction that turned out better than expected .  Loosely based on an epicurious.com recipe, but with significantly “jacked up” flavour.  Another attempt to use up the Taproot share, this time the spaghetti squash and green onions.

Main dish ingredients:

1 tsp coconut oil

2 green onions, sliced

1 clove garlic, crushed

1 tsp freshly grated ginger

1 block of firm organic tofu, drained of excess water and cut into 1 inch cubes

1 large spaghetti squash, halved lengthwise and seeded

cinnamon

Sauce ingredients:

1 cup low sodium veggie (or chicken) broth

juice of half a lemon

1 tbsp apple cider vinegar

1 tbsp Bragg’s soy seasoning or tamari

1 tbsp freshly grated ginger

1 garlic clove, crushed

2-3 tbsp maple syrup

1 tsp arrowroot powder (or cornstarch) dissolved in 1 tsp water

 

To prepare:  Preheat oven to 375F.  Generously sprinkle the cut sides of the spaghetti squash halves with cinnamon. Spray a baking sheet with olive oil and place squash halves cut side down.  Bake until tender, about 40 minutes.

Meanwhile, melt 1 tsp coconut oil in large skillet over medium-high heat.  Add a clove of crushed garlic, 1 tsp of grated ginger, cubed tofu and green onions and cook, stirring, until tofu is golden and onions are crispy.   Transfer to a plate.  In the same skillet, combine all sauce ingredients except the arrowroot or cornstarch mixture.  Bring to a boil for about five minutes, then reduce heat to simmer and whisk in the arrowroot or cornstarch mixture, stirring until it thickens.

When squash is cooked and cool enough to serve, split between four bowls, and top each with one-quarter of the tofu mixture and sauce.

Tags: ginger, spaghetti squash, tofu

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