WHAT YOU NEED:
- Extra firm tofu
- Spaghetti squash
- Yellow onion
- Red bell pepper
- Broccoli
- Green onion
- Ginger
- Garlic
- Nutritional Yeast
- TJ’s Spicey Peanut Sauce
- Sriracha
- Coconut Aminos
- Everything But The Bagel Seasoning
HOW TO MAKE IT:
- Roast the spaghetti squash for about 45 minutes in a 375°.
- Start by pressing your tofu to release all the excess water.
- Season your tofu with this, turmeric, and nutritional yeast.
- Add the tofu to the airfryer and cook on 395° for 15 minutes, until extra crispy and golden brown.
- Cut up all the veggies and add to a pan on medium-high heat. Cook fof 2-3 minutes.
- Add the spaghetti squash and the garlic & ginger. (Shred the squash before adding to the pan)
- Add the sauces… I just eye ball it.
- Once the tofu is done, add it to the pan.
- Assemble the pad thai in a bowl and top with the green onions.
- Sprinkle on some Everything But The Bagel Seasoning!