Recipes
Return to previous pageTofu & Spaghetti Squash Salad
(1 rating)
Broiled gingery tofu tops this Asian-inspired spaghetti squash salad.
- Preparation Time: 15 minutes
- Cooking Time: 17 minutes
- Total Time: 32 minutes
- Servings: 4
Ingredients
- 2 pounds spaghetti squash
- 1/4 cup soy sauce
- 2 tablespoons minced ginger
- 1 garlic clove, minced
- 1 pound high-protein tofu, cut in 1/2-inch thick pieces
- 1 cup thinly sliced cucumber
- 1 red bell pepper, seeded and cut into thin strips
- 2 scallions, finely julienned
- 2 tablespoons sherry or red wine vinegar
- 1/4 cup chopped cilantro
- salt and ground black pepper
Instructions
- Microwave the squash for 2 minutes. Cut in half lengthwise and scrape out the seeds. Place squash cut sides down in a baking dish filled with 1-inch water and microwave 13 to 15 minutes or until the outer shell of the squash just dents when pressed. Let cool until it can be handled.
- Meanwhile, preheat the broiler. Meanwhile, combine the soy sauce, ginger and garlic in a small bowl. Lay the tofu in one layer on a foil-lined cookie sheet and pour the mixture over. Turn to coat and broil 3-inches from the heat source for 3 minutes or until lightly browned. Turn and broil 2 minutes longer.
- When the squash has cooled, comb the strands from the squash with a fork into a large bowl. Add the remaining ingredients and mix well. Season with salt and pepper, divide the spaghetti squash salad between four serving plates and top with the tofu.
Client Comments
- elena
- 12/18/2009
- This was awesome! Especially considering how little time it takes to make. I used all the ingredients listed, plus I added a few drops of sesame oil to the salad for a more pronounced oriental flavor. Also, if your microwave is strong, you may shorten the cooking time of the squash by a few minutes. Thank you for posting this great recipe!
- Lauren
- 10/29/2009
- I love ginger and tofu and spaghetti squash...so this was one of my favorite recipies! Added some K0 veggies and ate it with my husband.
