Roasted squash & tofu
This was a great way to use some of our stored winter squash. We served this with rice one time, and quinoa another. Both worked well.
Serves 2-4
From https://smittenkitchen.com/2020/01/roasted-squash-and-tofu-with-ginger/
vegetarian, vegan, dairy free
Ingredients
14-ounce package extra-firm tofu
2 pounds winter squash (such as kabocha or acorn)
3 tablespoons honey or brown sugar
1/3 cup soy sauce
1/2 to 2 teaspoons crushed red pepper flakes, or to taste
1-inch piece fresh ginger, peeled and finely grated
7 tablespoons vegetable or peanut oil, divided
Kosher salt and freshly ground black pepper
6 garlic cloves, very thinly sliced
1 tablespoon toasted sesame seeds
2 scallions, trimmed and thinly sliced on the diagonal
Juice of half a lime
Directions
I didn't change anything from the original method, so head over to https://smittenkitchen.com/2020/01/roasted-squash-and-tofu-with-ginger/ for the how to.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
