Air-Fried Spaghetti Squash Tots with Healthy Tofu
Ingredients
Squash tot
- 1/2 cooked spaghetti squash (ideal when prepped beforehand & cooled down)
- 1/3c garbanzo bean flour
- 2T nutritional yeast
- 1/2tsp garlic powder
- 1/4tsp sea salt
Tofu components
- firm or extra firm tofu
- 1-2 tablespoons coconut aminos
- 1 tablespoon coconut flour
Preparation
Cooking
Fork out the inside of 1/2 an already baked spaghetti squash to a bowl and pat out all of the added moisture/liquid (paper towel or cheese cloth)
Mix remaining ingredients to create your base
NEW STEP: leave the mixture for at least 2hrs in the fridge (I prepped mine this morning, and this made such a huge difference)
Form the mixture into tater tots to add to your air fryer (you can also make them in the oven!)
Air fry for 10-13 min @ 370-390°; flip halfway
Tofu frying guide
Slice your tofu portion into squares and press out the liquid (must use firm or extra firm tofu)
Cube the tofu and place in a ziplock (or reusable bag)
Add 1-2T of coconut aminos to completely coat your tofu
Add 1T of coconut flour to your mix (corn starch alternative) and shake the bag to evenly coat the tofu
Bake (35min @ 400°) OR air fry (10-12min @ 390°)....I prefer air frying!