Spicy Thai Tofu with Crispy Coconut Spaghetti Squash Noodles

Spicy Thai Tofu with Crispy Coconut Spaghetti Squash Noodles - A plant based dish that is fun and flavorful! Great for dinner, #meatlessmonday, or for your lunch meal prep rotations.  

Believe it or not, I was a vegetarian for four years when I was a teenager! I know, I can’t believe it either! But when I was a vegetarian, tofu stir fry was my jam! It was something that could be made pretty fast, kept me satiated, and burst with amazing flavors. 

Within those years, I thought I was being healthy because I eliminated animal proteins from my diet. What I ended up doing was going into refined carb heaven eating all the desserts, pasta, bread, processed soy products, lots of Taco Bell... 

The imbalance lead to health issues like protein sores in my mouth, skin turning a gray color, lethargy, weight gain, brain fog, acne, the list goes on!

So knowing the route I took on my vegetarian journey, you can probably tell that my go-to tofu stir fry probably wasn’t healthy. Haha, and you guessed right! I used the ramen noodles from the cheap Maruchan noodle packets and half a bottle of soy sauce. I threw in a bag of frozen oriental stir fry veggie mix and cubed tofu and that made the entire dish seem healthy in my mind. 

And this is not to say that everyone who is a vegan/vegetarian is not healthy. Just like eating meat, being paleo, intuitive eating, counting macros, celery cleanse, etc, it’s all about having a diet rich in nutrient-dense, properly prepared, whole foods. That’s it. So wherever you are at in your journey with food, keep that in mind. And if you are just starting, here is a great post to help you in discovering what that looks like for you and your own personal journey. 

One thing I will make a note of about this dish is that we are using organic sprouted tofu as our main protein source. In order for this meal to be properly prepared, I use organic sprouted tofu as the source of my protein. The reason that I chose sprouted over regular tofu is that the health benefits far outweigh. The sprouting process improves digestion and increases nutrient absorption. It also contains more protein and higher levels of calcium than regular tofu. 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Spicy Thai Tofu with Crispy Coconut Spaghetti Squash Noodles - A plant based dish that is fun and flavorful! Great for dinner, #meatlessmonday, or for your lunch meal prep rotations.  

Ingredients

Coconut Noodles

• 1 medium spaghetti squash

• ½ cup unsweetened coconut milk

• ¼ cup toasted coconut flakes

• 1 Tbsp avocado oil

Marinade

• 14 oz organic sprouted extra firm tofu

• ¼ cup unsweetened coconut milk

• 1 Tbsp red curry paste

• 3 cloves garlic (minced)

• 1 Tbsp fresh ginger (minced)

• 1 Tbsp gluten-free low-sodium tamari sauce or liquid (coconut) aminos

• 1 Tbsp arrowroot starch

• 1 tsp fish sauce (*vegan fish sauce if vegan)

Peanut Sauce

• 2 Tbsp creamy organic peanut butter

• 1 Tbsp gluten-free low-sodium tamari sauce or liquid (coconut) aminos

• 1 Tbsp water

• 2 tsp chili garlic sauce

• 1 tsp fresh ginger (minced)

• ½ tsp coconut sugar

• ½ juice of a lime

Garnish

• ¼ cup unsalted peanuts, chopped cilantro, chili garlic sauce, lime wedges

Directions

1. Preheat the oven to 450 degrees and line a baking sheet with aluminum foil. 

2. To make the spaghetti squash, cut the squash in half lengthwise, scoop out the seeds and lightly drizzle with oil and salt and pepper. Place squash face down on the baking sheet and roast for 35-45 minutes or until the squash peels easily away from the skin. Set aside to cool before dragging a fork across the squash to create noodles. 

3. To make the tofu, once you are done pressing the tofu to get the excess liquid out, cut into cubes and add to a Ziploc bag. In a small bowl, add all the marinade ingredients and mix until well combined. Pour mixture into a Ziploc bag and toss tofu to coat. Let sit for at least 15-30 minutes.

4. While the tofu is marinating, make the peanut sauce by adding all sauce ingredients to a small bowl and whisk vigorously until ingredients are well combined. Should be smooth and creamy yet pourable. 

5. Once the squash has cooled down and you have scraped out all the squash into noodles, transfer to a large skillet that is set on medium-high heat with about 1 Tbsp oil.

6. Saute in the oil for 5-10 minutes or until crispy. Add coconut milk to the noodles and cook for an additional 5-10 minutes or until most of the liquid has cooked off and you are left with crispy yet moist noodles. Take the skillet off the heat and garnish with toasted coconut flakes. Set aside.

7.  You can either bake the tofu in the oven or cook in the same skillet you just used for the spaghetti squash noodles. I like to cook the tofu in the skillet to give it a crispy texture.

8. Transfer noodle mixture into a large bowl and top with the tofu. Drizzle peanut sauce over the dish or put in a small serving dish to have on the side. Garnish with toppings and enjoy with chopsticks! 

Notes

• Ingredients that I use: canned organic unsweetened coconut milk, tamari, soy-free version - coconut aminos, sprouted organic tofu, fish sauce, organic peanut butter, vegan fish sauce, chili garlic sauce

• Meal Prep Version: divide noodle mixture and tofu into 4 containers and keep the peanut sauce/garnishes in a separate container so that you can pour over the mixture and garnish when ready to eat. 

• Feel free to add roasted veggies to the dish like peppers, onion, carrots, and zucchini or steamed veggies like snap peas and broccoli. 

• Plant-based protein alternatives: chickpeas, tempeh, beans or use chicken if you are wanting an animal based protein source.

Beef Bulgogi Bowls

Beef Bulgogi Bowls - A simple and nutritious low carb/high protein lunch meal prep! 

Originally, I created this recipe for Emily Schromm’s April edition of Empress but since most of my followers want more meal prep recipes, you are getting this recipe, too! 

If you are wanting something quick and easy to make on your #sundaymealprep days, then look no further! For this recipe, you are simply creating a marinade with ingredients that most would have in their pantry and allow your protein to marinate as you assemble the add-ins for your bowl!

If you notice in the add-in ingredients, there is hardly any prep to this meal! For example, I like to use pre-washed organic spinach, this brand kimchi, and frozen cauliflower rice! That’s pretty much it!

Now, let’s get to the recipe!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Beef Bulgogi Bowls - A simple and nutritious low carb/high protein lunch meal prep! 

Ingredients

Marinade

• 1.5 lb flank steak (can sub skirt or sirloin steak)

• ½ pear 

• ¼ cup coconut aminos

• 3 cloves garlic

• 1 Tbsp fresh ginger knob

• 1 Tbsp toasted sesame seed oil

• 1 tsp liquid smoke

Add-ins

• 2 heaping cups spinach

• 1 cup carrots (chopped)

For assembling the bowls

• 3 cups cauliflower rice

• 1 cup kimchi

• 4 fried free-range eggs

• Green onions

• Sesame seeds

Directions

1. In a blender or processor, add the pear, coconut aminos, garlic, ginger, oil, and liquid smoke. Add blended ingredients to a large bowl. *If you do not have a blender, finely chop pear, garlic, and ginger and whisk all marinade ingredients in a large bowl. 

2. Add the sliced beef to the bowl with the marinade and toss to combine. Cover and refrigerate the beef for a minimum of two hours and up to overnight.

3. When you are ready to cook the steak, heat 1 Tbsp oil in a skillet over medium heat. Add the beef strips and chopped carrots into the skillet. Pour in any remaining marinade also. Cook the beef and carrots, stirring occasionally until all of the marinade juices thicken and begin to caramelize. The beef will be coated with the sauce and will absorb all of the sauce flavors. 

4. Cook for about 10-15 minutes or once the sauce has cooked down enough so it is just coating the meat pieces and the carrots are soft. For the last five minutes, add the spinach.

5. Assemble the bowls: Divide the rice among four serving bowls and top it with the beef bulgogi. Top each bowl with a fried egg (optional), a portion of kimchi, and garnish with green onions and sesame seeds. 

Notes

• If you are strictly paleo, you can sub out the sesame seed oil for avocado oil. 

• This recipe is great for meal prep - if you are wanting to add an egg to your meal, simply fry an egg in the morning or boil an egg beforehand for an easier way to pack your lunch!

Chicken Lettuce Wraps

Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

I tried so hard not to create a copycat PF Chang’s lettuce wrap recipe, but in the end, I have done exactly that. I know, sounds cliche and basic, but I can’t hide the truth.

This recipe has a total of just three easy steps and takes less than 30 minutes to make.

Step 1: Brown the ground chicken

Step 2: Prepare a marinade to drizzle over browned chicken and veggies.

Step 3: Make the most delicious almond butter sauce known to man.

If you are concerned with your sodium intake, I have a great alternative -- I use liquid aminos. If you are not familiar with liquid aminos, it’s a vegetable protein from soybeans.

If soy is an issue for you then e coconut aminos is a great substitution. Coconut aminos is a soy-free alternative to soy sauce. There are only two ingredients to this condiment: coconut tree sap and salt. It’s popular in the paleo community and significantly lower in sodium than tamari or soy sauce.

Both options are lower in sodium, just remember that coconut aminos will have a coconut undertone.

Let’s get to the recipe! Btw, this recipe is very macro friendly so if you need me to provide the macros, please let me know.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Chicken lettuce wraps - made with an almond butter sauce that is full of flavor and lower in sodium! Gluten-free, dairy-free, and paleo friendly!

Ingredients

• 1 lb ground chicken

• 1 can 8 oz water chestnuts (drained)

• 8 oz mushrooms (sliced)

• 1 red bell pepper (diced)

• 1 white onion (diced)

Marinade

• ¼ cup liquid aminos (or GF/low sodium tamari or soy sauce)

• 1 Tbsp rice vinegar

• 1 Tbsp almond butter

• Juice of ½ orange

• 3 cloves garlic (minced)

• 1 small knob fresh ginger (grated)

• 1 tsp hot chili oil

Almond butter sauce

• 1 Tbsp almond butter

• Juice of ½ orange

• 1 Tbsp liquid aminos (or GF/low sodium tamari or soy sauce)

• 1 tsp sriracha

Other

• Head of butter lettuce (or romaine)

• ½ cup cashews

• Spring onions

• Sesame seeds

Directions

1. In a large skillet, brown ground chicken on medium high heat for 5-10 minutes.

2. Set browned chicken to the side and add diced onions to the skillet. Saute onions for 2-3 minutes and then add red peppers, followed by mushrooms and chestnuts until cooked through.

3. While your vegetables are cooking, prepare the marinade by adding all the ingredients to a small bowl and whisk together until mixture is fully incorporated.

4. Lower heat to medium and transfer chicken back to the skillet. Pour marinade over the cooked chicken and veggies and cook until marinade has simmered down, coating the chicken and veggie mixture completely.

5. While the chicken mixture is cooking, wash and clean butter lettuce, and prepare almond butter sauce by adding all ingredients to a small bowl and whisking together until fully incorporated. Depending on how oily the almond butter is, you may need to add water to the mixture until you reach desired sauce consistency.

6. When you are ready to eat, spoon a small amount of the chicken mixture onto a single butter lettuce and top with the almond butter sauce, sesame seeds, cashews, and spring onions.