Tuesday, December 4, 2012

Spaghetti Squash topped with Maple-Glazed Tofu

After my last spaghetti squash recipe went so well, I definitely had to do it again. This time, I decided to search for a different topping and found maple-glazed tofu. Magical. Also, if you sub the butter for vegan butter, it is a completely vegan meal. This recipe makes about three to four servings (depending on the size of the squash).

Prep Time: 10-15 minutes
Cook Time: 60 minutes (includes overlapping cook times)

Spaghetti squash
One (1) spaghetti squash
One (1) tablespoon of butter, melted
One (1) tablespoon of brown sugar
Maple glaze
One (1) cup of vegetable stock
Two (2) tablespoons of pure maple syrup
One (1) tablespoon of apple cider
One (1) tablespoon of soy sauce
1/2 tablespoon of lemon juice
One (1) teaspoon of all-purpose flour, dissolved in one (1) teaspoon of cold water**
One (1) garlic clove, minced

14 ounces of extra-firm tofu, drained and patted dry -- I bought mine pre-cubed
One (1) tablespoon extra-virgin olive oil 

Preheat oven to 400F degrees. 
Cut spaghetti squash in half, long-way. Using a serrated knife can help with this task.
Scoop out
all of the seeds in the spaghetti squash.
Drizzle the melted butter and sprinkle brown sugar on the inside of the squash, making sure it is evenly spread.
Set squash face-down on a baking sheet and place in the oven.
Roast for 45 minutes.
While the squash is roasting, heat olive oil in a skillet and toss in the tofu pieces. Make sure to sear each side of the tofu completely.
In a saucepan, mix the broth, syrup, apple cider, soy sauce, lemon juice and garlic. Bring to a boil. 
Whisk in the flour (or cornstarch) mixture to thicken the glaze. Boil for a few more minutes.
When the tofu is done cooking, take the pan off of the burner and lightly drizzle some of the glaze over the tofu. This acts as a marinade.
When the squash is finished cooking, comb a fork through the inside and pull out the noodle-like pieces.
Top with the tofu and drizzle the "noodles" with more of the glaze.
Serve while it's still warm.

**The recipe originally called for one teaspoon of cornstarch, but you can use all-purpose flour if you have it on hand