Squash Pad Thai

Ingredients
6 oz extra firm tofu
16 oz frozen stir fry vegetables
1 spaghetti squash

Sauce
3 tablespoons warm water
4 tablespoons soy sauce
2 tablespoon peanut butter
1 tablespoon sriracha
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder

Topping
20g dry roasted peanuts

Directions

Prepare the spaghetti squash by first cutting it in half lengthwise. Scoop out the seeds from the middle. Wrap each half in pastic wrap, and microwave for 15 minutes. Remove from microwave and allow to cool before handling. Use a fork or spoon to pull the strands from the sqaush's skin. Set aside in a bowl.

Preheat a non-stick pan. Press the tofu to remove moisture. Cut into cubes. Fry tofu cubes on pan until golden brown on the outside, turning occasionally.

Thaw veggies according to package instructions.

Meanwhile, prepare the peanut sauce. In a small bowl, whisk together water, soy sauce, peanut butter, sriracha, garlic powder, and ginger powder. Taste, and add more hot sauce, to taste.

Combine warm squash with peanut sauce until evenly coated. Combine "pasta" mixture with veggies and tofu. Top with chopped peanuts and serve.

Nutrition
makes 2 servings
490 calories  |  25g fat  |  36g  carbs  |  28g protein

Tofu Pot Pies

Ingredients
Filling
6oz extra firm tofu, pressed and cubed
1/2 medium onion, chopped
2 cloves garlic, minced
1 carrot, chopped
2 stalks celery, chopped
1 cup frozen corn
1 cup frozen peas
1/2 cup vegetable broth
1/4 cup unsweetened almond milk
2 tablespoons cornstarch
1 teaspoon dried basil
chopped fresh chives
sea salt and black pepper

Crust
3/4 cups unbleached flour
1 teaspoon baking powder
4 tablespoons unsweetened almond milk
1 tablespoon olive oil
sea salt

Directions
Preheat oven to 425 degrees F.

Preheat a non-stick pan for the tofu. Add tofu cubes to hot pan, and fry until golden and crispy on the outside. Stir occasionally to cook all sides of cubes.

Meanwhile, prepare the filling. First add 2 tbsp the vegetable broth to a large saucepan over medium heat, then add onion, garlic, carrot, celery, and a pinch of salt – stir. Cook until soft and onions are clear (about 7 minutes).

Add the cornstarch and stir with a whisk, then slowly whisk in the rest of the broth. Add almond milk, cooked tofu cubes, spices and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin/thick, you may need to add more almond milk or cornstarch. Wait a few minutes, then repeat if necessary.

While the sauce is thickening, prepare crusts. Cut olive oil into mixture of flour, salt, and baking powder, until a crumbly meal forms. Then one tablespoon at a time, stir in almond milk. Roll out flat. Cut out circles (or shapes large enough to cover the tops of your ramekins), about 1 inch larger than your ramekins, leave unbaked, and set aside.

Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Divide the mixture evenly between 2 lightly greased ramekins. Top with crusts, tucking the extra edge into the ramekin and pressing the edge to seal it. Set your ramekins on a baking sheet to catch overflow and bake until the crust is golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.

Nutrition
makes 2 medium pies + 2 small pies
1060 calories (for entire recipe)