Spaghetti Squash With Veggies & Tofu In A Curry Peanut Sauce

Ingredients

2 cups cubed tofu (I used TJ’s teriyaki flavor)
1 zucchini, chopped + 1/2 red bell pepper chopped
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
3 tablespoons peanut butter
1 teaspoon curry powder + a bit more turmeric
pinch cayenne or more if you like it HOT

Preparation

1
For the spaghetti squash:
2
Preheat oven to 400 F. Cut squash in half lengthwise, place cut sides down on a foil lined baking sheet. Pour about 1/2 cup water in pan. Bake for about 30 minutes, turn squash over and bake for another 15-20 minutes until tender. I also put a little butter in mine. When it’s done scoop one 1/2 into a bowl and save the other half for another meal. To the bowl with the squash add a splash of rice wine vinegar and toasted sesame seed oil to taste.
3
Sauté the tofu, carrots, zucchini, bell pepper and green onions until tender and browned. Mix the coconut milk and last 6 ingredients in a bowl and microwave to soften, then add to the sauté pan over low to mix.
4
Scoop some spaghetti squash on the plate, top with the curry peanut mixture and enjoy!

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About

Great vegetarian recipe, full of nutrients and flavor!

Yield:

3.0

Added:

Friday, February 5, 2010 - 8:31pm

Creator:

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