Easy Vegan Spaghetti Squash Noodles

runningonrealfood.com

The Chakra Garden

2 small to medium spaghetti squash (or 1 very large one)

4 cups chopped broccoli

2 red bell peppers, sliced

1 medium white onion, sliced

1 tsp coconut oil, extra virgin olive oil or avocado oil

pinch of salt, pepper and garlic powder

1 package medium or firm tofu, cut into slabs

soy sauce or gluten-free-tamari

dusting of cornstarch or arrowroot powder (approx. 1 to 2 tbsp, optional, results in crispier tofu)

fresh cilantro, for serving (optional)

subheading: For the Almond Satay Sauce:

4 tbsp almond butter

2 tbsp sweet chili sauce

3 tbsp tamari or soy sauce

1 tsp apple cider vinegar

¼ cup light coconut milk

Directions at runningonrealfood.com

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