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Teriyaki Tahini Tofu by Thomas

Recipe by: Thomas Allen, Featured on Chef AJ Live on 4-16-24


  • small spaghetti squash—Cooked (baked or cooked in micro-wave)
  • 1 large onion
  • 8 oz Crimini or any brown mushrooms
  • Tofu Coating Ingredients
  • 1 block extra firm tofu – pressed and cubed
  • 1 Tbs liquid aminos (optional: substitute soy sauce)
  • 1 Tbs nutritional yeast
  • 1/2 Tsp paprika
  • 1/2 Tsp garlic powder
  • 2 Tbs arrowroot powder or cornstarch
  • pinch pepper
  • Teriyaki Tahini Sauce Ingredients:
    • 2 Tbs Teriyaki Balsamic
    • 1 Tsp maple syrup (optional: substitute agave syrup)
    • 1 Tsp stone ground Dijon mustard
    • 2 Tbs Tahini
    • 1 Tbs water
    • pinch black pepper


  1. Saute onions and mushroom with water or liquid aminos-set aside.
  2. Add tofu coating ingredients to a bowl and mix, (adding ½ Tbs of arrowroot powder or cornstarch at a time). Add tofu to the bowl and toss until fully coated.
  3. Add tofu to air fryer in an even layer. Air fry at 400 degrees for 12-15 minutes, shaking once halfway through.
  4. Make your Teriyaki Tahini sauce by mixing all sauce ingredients together until smooth.
  5. Serve tofu, mushrooms and onion and Teriyaki Tahini sauce over cooked spaghetti squash.
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