Grilled Tofu with Mushroom Sauce and Roasted Spaghetti Squash - KMSP-TV

Grilled Tofu with Mushroom Sauce and Roasted Spaghetti Squash

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SOUTHFIELD, Mich. (WJBK) -

Get this Meatless Monday recipe courtesy of Evelyn Stokes.

Roasted Spaghetti Squash
Ingredients
· 1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
· 1 tablespoon extra-virgin olive oil, plus more for brushing
· 1 tablespoon packed light-brown sugar
· Coarse salt and freshly ground pepper
· ½ C Fresh diced tomatoes

Directions
1. Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, about 45 minutes. Let cool slightly on sheet on a wire rack, about 10 minutes.
2. Scrape squash with a fork to remove flesh in long strands. Place in a large bowl. Add oil, fresh diced tomatoes, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.

Grilled Tofu
Ingredients
· 1 lb of Extra firm tofu
· 1 T Olive Oil
· Salt and Pepper to taste

Directions
1. Prepare the tofu. Place the drained tofu on top of several layers of paper towels. Place something moderately heavy and flat, such as a casserole dish or a weighted baking sheet, on top of the tofu for 20 minutes, changing out the paper towels for fresh paper towels half-way through. Slice the tofu into rectangles or triangles about 1/4"-1/2" thick.
2. Lightly oil and preheat the grill. Place the tofu on the grill and lightly salt and pepper the pieces if desired. Grill until deep brown or lightly blackened .Turn once to brown both sides evenly. Add additional salt and pepper to taste. Serve immediately.

Vegan Mushroom Sauce
Ingredients
· 3 c vegetable stock
· 2 T arrowroot powder or flour
· 1 T of  tomato paste
· 1 T olive oil
· 1 small onion, minced
· 2 cloves garlic, minced
· 2 c crimini mushrooms, thinly sliced and/or shitake mushroom chopped
· 1 t dried thyme
· 1 t salt
· black pepper
· ½ c dry white wine
· 3 T soy sauce
· ¼ c nutritional yeast
· ¼ c soy milk

Directions
1. Whisk together vegetable stock and arrowroot powder until dissolved, and set aside.
2. Heat oil, add onions and garlic, and sauté for 3 minutes.
3. Add mushrooms, thyme, salt, and pepper and cook, stirring occasionally, for 5 minutes.
4. Add soy sauce and vegetable stock mixture, bring to a boil, lower heat, and simmer, stirring occasionally, for 15 minutes.
5. Whisk in nutritional yeast until it dissolves, then whisk in soy milk for a minute. Let cool slightly before serving.

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