What To Do With It Edition : Tofu

Spaghetti Squash Tofu Mexican Skillet - Getting bored with the skillet dinners? Leave me a comment!

This week’s contender: TOFU! Great source of protein and super versatile. Not your thing? Sub any other protein like ground beef or turkey, shredded or cubed chicken -even steak! You can find all the step by steps on my instagram highlights labeled ‘vegetarian’.

What You’ll Need:

-1/2 red and 1/2 yellow onion (or just a whole of one of these)

-salt to taste

-1 medium red bell pepper - chopped

-1/2 jalapeno - chopped

-2 garlic cloves

-1 (14oz) package tofu - crumbled

-1 teaspoon taco seasoning (this is a good one)

-1 teaspoon garlic powder

-1 teaspoon chili powder

-1 teaspoon cumin

-1 14 oz can diced tomatoes (and juice)

-1 small to medium roasted spaghetti squash (who wants a video on this?)

-1/2 bunch cilantro - chopped and divided (use some for garnish)

-1/2 to 1 cup shredded mexican cheese (this is for the top of your skillet)

-toppings: guacamole, black olives, sour cream, more jalapeno, etc. 

Method:

Swirl cast iron (still need one?) with olive oil and add onions. Sprinkle salt and saute about 8 minutes or until starting to become translucent.

Add red bell pepper and jalapeño, stir to combine and allow to cook for a few minutes before adding garlic and tofu. 

Add in dried seasonings (taco, garlic powder, chili powder, and cumin) - stir to combine really mixing in with the tofu. Add in tomatoes and spaghetti squash, stirring to combine and untangle squash. 

Taste for seasoning..add salt if needed. 

Add majority of cilantro - saving some for garnish (you just need a sprinkle for top). 

Turn off the heat, sprinkle cheese so most of top is covered and broil entire skillet until cheese melts and become bubbly! Finish with desired toppings and remaining cilantro. 

Click here for a printable Spaghetti Squash Tofu Mexican Skillet Recipe Card!