Spaghetti with Roast Squash, Chard, Tomato and Tofu
Servings: 4
Print Recipe
Ingredients
- 1/2 340 g package wholewheat or gluten free spaghetti
- 1/2 package 480 g firm tofu dried and pressed
- 2 teaspoons canola or olive oil for frying
- 3 cups frozen or fresh butternut squash about 1 small squash
- 1 medium carrot
- 2 cups cherry tomatoes
- 1/2 large bunch red swiss chard chopped
Marinade:
- 1-2 tablespoons canola or olive oil
- 1 lemon juiced
- 1/4 teaspoon seasoning of your choice I use stevia seasoning
Pasta:
- 2 tablespoons canola or olive oil
- 1/4-1 cup pasta water if needed
- 1/8 large onion finely chopped
- 1 large clove garlic minced
- 1 lemon juiced
- 1/2 teaspoon stevia seasoning or salt free seasoning of your choice
- 1/8-1/4 teaspoon red pepper flakes
- 4 tablespoons nutritional yeast
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Vegan parmesan for garnish
Instructions
- To make the pasta: Cook the spaghetti noodles according to package directions until al dente. Once cook, drain well and set aside.
- To fry the tofu: Cut the tofu in half and dry with paper towels or a clean cloth. Press it gently over the sink to remove water.
- Slice into 1/2 inch slices.
- Add a little oil in a wok over medium high heat. Once oil is hot add the tofu slices, 4 or so at a time. Stir fry until golden brown. Flip and brown the other side. Once browned, remove from heat and set aside.
- Chop onion and garlic roughly. Then continue to chop them with a large chefs knife until finely chopped. Once chopped, set aside.
- Slice the tofu into square bite sized pieces.
- To roast the butternut squash, carrot, tomato and chard: Preheat your oven to 450 degrees F. Peel and dice the squash or use frozen squash. Chop chard into bite size pieces. Slice carrot into uniforms slices. Combine the marinade ingredients and pour over all the vegetables in separate bowls.
- Spread the squash cubes on a large baking sheet, the chard, carrot and tomato on another. Bake squash for 20 to 25 minutes, flipping halfway through until squash pieces are golden and fork tender. Bake the tomato, swiss chard for 5-10 minutes until chard is slightly crispy and the tomatoes are soft.
- To make: In a large skillet or frying pan, heat the olive oil and sauté the onions and garlic until the onions have softened. Add the seasoning and stir well.
- Add the pasta. Stir until well mixed.
- Toss in the still warm roasted butternut squash, carrot, chard and cherry tomatos and tofu. Toss gently to combine. Serve immediately with vegan parmesan cheese.