June 5, 2017

Spaghetti Squash With Ginger, Chili, Lime And Grilled Tofu

Recipe: Emma Knight with Hana James, Deeva Green and Lee Reitelman

Try this recipe for Spaghetti Squash With Ginger, Chili, Lime And Grilled Tofu from The Greenhouse Cookbook.

greenhouse cookbookThis dish is inspired by the Filipino staple known as pancit. We’ve substituted spaghetti squash for the traditional mung bean or rice noodles. The result is a light, spicy “noodle” dish anchored with hearty wedges of grilled tofu.


  • 2 medium-large spaghetti squash, sliced lengthwise, seeds removed
  • 1 tbsp virgin olive oil
  • 1 8-ounce package extra-firm tofu
  • 2 tbsp plus 2 tsp tamari, divided
  • 3 tsp Bragg’s Liquid Aminos, divided
  • 1 tbsp coconut oil, divided
  • 2 1-inch pieces fresh ginger, peeled and sliced into thin slivers
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and sliced diagonally
  • 2 cups green beans, ends trimmed and sliced diagonally
  • Juice of 2 limes, divided
  • ½ tsp chili flakes, plus more for garnish or to taste
  • 2 tbsp finely chopped cilantro, plus extra leaves for garnish


Yield: Serves 4 to 6

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. Rub the inside of the squash with the olive oil, place it skin side up on the prepared baking sheet and bake for about 45 minutes, until soft inside.
  3. While the squash is baking, prepare the tofu. Rinse the tofu and dry it with paper towel, then slice it into ¼-inch-thick triangles. In a medium bowl, combine 2 tablespoons tamari and 2 teaspoons Bragg’s. Add the tofu to this mixture and marinate for up to 2 hours, turning it over occasionally.
  4. To prepare the vegetables, heat ½ tablespoon coconut oil in a large skillet or wok over medium heat. Add the ginger and garlic and sauté for 1 minute. Add the carrots and cook for 2 minutes, stirring often. Add the green beans and cook for another 5 minutes. When the vegetables are al dente, remove from heat and set aside.
  5. To grill the tofu, warm the remaining ½ tablespoon coconut oil on a grill pan on medium-high heat; grill for 60 to 90 seconds, or until golden brown. Flip and repeat on the other side.
  6. Once the squash is cooked, remove it from the oven and allow it to cool. When it is cool enough to handle, use a fork to scrape the squash flesh out lengthwise, moving the fork from one end to the other; the flesh will become spaghetti-like. Place the squash in a strainer and let it drain for 5 to 10 minutes. Discard the water and gently stir the spaghetti squash into the pan of vegetables. Add the juice of ½ a lime, the remaining 2 teaspoons tamari and remaining 1 teaspoon Bragg’s (or to taste), the chili flakes and the chopped cilantro.
  7. To serve, arrange the spaghetti squash and vegetables in a large, shallow serving dish or into individual bowls and top with triangles of tofu. Garnish with cilantro leaves, the remaining lime juice and additional chili flakes.

Elena Mari and Nathan Legiehn


Excerpted from The Greenhouse Cookbook: Plant Based Eating and DIY Juicing by Emma Knight with Hana James, Deeva Green and Lee Reitelman. Photography by Elena Mari and Nathan Legiehn. Copyright © 2017 by Greenhouse Juice Company. Published by Penguin, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.