Spaghetti 🍝 Squash with my creamy Tofu Alfredo all topped off with fresh parsley and arugula. It’s a perfect vegan and dairy-free option that doesn’t compromise on taste! This tofu Alfredo is one of the recipes from my cookbook Fit Vegan Kitchen. Welcome to Mic’d 🎤up kitchen experiments🤪 EP.3 • ✨ Macros for the whole meal including bread: 23g P/ 39g C/ 7g F Approximately calories: 311 • ▻ INGREDIENTS: 1 spaghetti squash • ▻ ALFREDO SAUCE (Makes enough for 2 servings): 1 block (350-400g) silken tofu 1/2 cup (4oz) soy milk 2 tablespoons (1oz) lemon juice 1/4 cup (30g) grated vegan parmesan cheese 1 tablespoon (7g) nutritional yeast flakes 1/2 teaspoon Himalayan pink salt 1/2 teaspoon garlic powder 1 clove of garlic, minced 1/8 teaspoon fresh ground pepper • ▻ AD-ONS: 1 cup of arugula (optional), cooked 1/4 cup of minced parsley, for garnish 50g tomatoes, diced 2 (56g) slices of sourdough bread, toasted • ▻ STEPS: 1. Preheat your air fryer to 350F. 2. Cut the spaghetti squash in half, scoop out the seeds, spray with oil, season, and place the halves in the air fryer. 3. Cook for 20-25 minutes or until tender. 4. While the squash is cooking, prepare the Alfredo sauce. Blend the silken tofu, soy milk, lemon juice, vegan parmesan, nutritional yeast, salt, garlic powder, minced garlic, and pepper in a food processor until smooth. 5. Once the squash is cooked, use a fork to scrape out the insides, creating ‘spaghetti’. 6. Pour half of the Alfredo sauce over the spaghetti squash. Save the rest for another time or to make two servings. 7. Top with arugula, minced parsley, diced tomatoes, and a side of toasted sourdough bread. Enjoy! • •
Spaghetti 🍝 Squash with my creamy Tofu Alfredo all topped off with fresh parsley and arugula. It’s a perfect vegan and dairy-free option that doesn’t compromise on taste! This tofu Alfredo is one of the recipes from my cookbook Fit Vegan Kitchen.
Welcome to Mic’d 🎤up kitchen experiments🤪 EP.3
•
✨ Macros for the whole meal including bread:
23g P/ 39g C/ 7g F
Approximately calories: 311
•
▻ INGREDIENTS:
1 spaghetti squash
•
▻ ALFREDO SAUCE (Makes enough for 2 servings):
1 block (350-400g) silken tofu
1/2 cup (4oz) soy milk
2 tablespoons (1oz) lemon juice
1/4 cup (30g) grated vegan parmesan cheese
1 tablespoon (7g) nutritional yeast flakes
1/2 teaspoon Himalayan pink salt
1/2 teaspoon garlic powder
1 clove of garlic, minced
1/8 teaspoon fresh ground pepper
•
▻ AD-ONS:
1 cup of arugula (optional), cooked
1/4 cup of minced parsley, for garnish
50g tomatoes, diced
2 (56g) slices of sourdough bread, toasted
•
▻ STEPS:
1. Preheat your air fryer to 350F.
2. Cut the spaghetti squash in half, scoop out the seeds, spray with oil, season, and place the halves in the air fryer.
3. Cook for 20-25 minutes or until tender.
4. While the squash is cooking, prepare the Alfredo sauce. Blend the silken tofu, soy milk, lemon juice, vegan parmesan, nutritional yeast, salt, garlic powder, minced garlic, and pepper in a food processor until smooth.
5. Once the squash is cooked, use a fork to scrape out the insides, creating ‘spaghetti’.
6. Pour half of the Alfredo sauce over the spaghetti squash. Save the rest for another time or to make two servings.
7. Top with arugula, minced parsley, diced tomatoes, and a side of toasted sourdough bread. Enjoy!
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Yum what a great idea! 🌱
🤤🤤🤤💚🌱
Thanks 🙏🏻
Made it , LOVE IT ! Thank you !
Glad you liked it!!