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Chickpea "Tofu" and Roasted Italian Veggies Over Spaghetti Squash

Author Tiffani

Ingredients

Chickpea "Tofu":

  • 2 cups water
  • 1 cup chickpea flour garbanzo bean flour, besan flour
  • 1 teaspoon fine-ground sea salt
  • 2 tablespoons coconut oil
  • Black pepper to taste
  • 1 Tbsp dried basil

Tofu Marinade :

  • 4 Tbsp olive oil
  • 2 tsp tomato paste
  • 1 tsp balsamic vinegar
  • 2 tsp garlic minced
  • 1 tsp rosemary finely chopped (I used fresh because I had it but dried works as well)
  • 1 tsp dried thyme
  • 1 tsp lemon zest
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper
  • 1 splash lemon juice

Spaghetti Squash:

  • 1 large spaghetti squash sliced lengthwise and rubbed down with olive oil
  • 1  cup white wine
  • 3/4 cube vegan margarine If trying to keep this dish soy-free, make sure to check your margarine ingredients.  I know one is available by Earth Balance. All Earth Balance is nut-free.
  • 4 large garlic cloves minced
  • sea salt and black pepper to taste
  • 1/4-1/2 cup chopped fresh basil plus more for topping
  • 1/4 cup **Follow Your Heart Vegan Parmesan Shreds, or vegan parmesan of choice plus more for topping (optional, you could always use another brand vegan parmesan, your own, or could try just using a little nutritional yeast)

Veggies:

  • 1/2 yellow onion sliced
  • 1 head broccolini
  • 1 package grape or cherry tomatoes
  • 1 Chinese eggplant  or half an Italian eggplant, cubed, salted, rinsed, and pressed to dry
  • olive oil enough to drizzle over veggies
  • 1 1/2 Tbsp garlic minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper freshly ground is best
  • 1/4 tsp dried basil
  • 1/4 tsp red chili flakes more or less depending on your spice level preference
  • 1 Tbsp **Follow Your Heart Parmesan Shreds, or vegan Parmesan of choice

Instructions

  • Preheat oven to 425°F
  • Oil a 9" square baking dish (I just use cooking spray), or line it with parchment paper.  Add all the "tofu" ingredients to a pot over medium-high heat and whisk constantly until mixture thickens.  It will look similar to polenta.  Once thickened, transfer tofu mixture to your baking dish.  Using a spatula, make sure its distributed evenly and smooth on top.  Set aside, it will become firm as it sits.
  • Place your oiled spaghetti squash halves on a foil lined baking sheet, cut side down.  Place in the oven and cook for about 30 minutes.  You want to make sure it's not quite done.  Firm, but cooked enough to come out with a fork.
  • Whisk together all marinade ingredients inside a large bowl.  After the "tofu" has sat for about 20 - 30 minutes, remove from dish by either lifting sides of parchment paper and pulling out, or by carefully flipping upside down.  Now you can cut your "tofu" into bite-sized cubes.  Place them into the bowl with the marinade and toss to coat.  Set aside.
  • Spread your veggies out over a large baking sheet, covered in foil and lightly oiled.  Drizzled olive oil over veggies.  Next sprinkle them with the minced garlic, distributing as evenly as possible.  Sprinkle with salt, pepper, dried basil, chili flakes, and vegan parmesan shreds.  Roast in oven for about 25 minutes, flipping veggies half way.
  • After the veggies have cooked for about 10 minutes, preheat your *air fryer to 370°F.  Once preheated, place in chickpea "tofu".  I used an additional rack to avoid over crowding them.  Air fry for about 10 minutes, flipping or shaking after the first 5, and checking again after 8.  You want them crisp but not burnt.
  • Once the veggies and "tofu" are almost done, pour the wine into a large skillet, over medium heat, and wait a couple minutes to cook out alcohol.  Add the margarine and garlic.  Sauté until butter is melted and garlic is starting to brown.  Add the remaining spaghetti squash ingredients and cook until squash is tender.
  • To serve, lay some spaghetti squash out on your plate, top with veggies, then chickpea "tofu", and sprinkle with vegan Parmesan shreds and chopped fresh basil.  Enjoy!

Notes

*If you do not have an air fryer, you can try frying them with some oil in a skillet, or if you have a second oven you can bake them at 350° F for about 30 minutes, flipping half way. Check frequently, they seem to cook a little faster than regular tofu.   
**I belive Follow Your Heart Vegan Parmesan Shredded Cheese Alternative is nut-free, but double check if you've an allergy and use an alternative vegan parmesan if necessary.
If you loved this recipe, take a pic and tag me on Instagram, @veggiesattiffanis, or let me know on my Facebook page by writing a review or leaving a comment!