Ingredients
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1 butternut squash(mine had 950gr)
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1 tsp of olive oil
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1 tbsp of soy sauce
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190gr of tofu
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1 tsp of black pepper*optional
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1 tsp of cinnamon*optional
Directions
This simple Stuffed Butternut Squash with Tofu is healthy comfort food at its best! Flavorful, satisfying, and full of potassium, vitamin C, and vitamin A! You can serve this dish with creamy spinach “ricotta” and some roasted pecans.
❓ How to Pick the Best Butternut Squash?
- Look for butternut squash that is heavy for its size. It doesn’t need to be the biggest one, but one that is solid and heavy is a must.
- Look for squash with a nice beige-ish color. Surface scratches and imperfections are normal, but deep scratching, cuts, or soft spots are not.
Keep your butternut squash in a cool, dry place for up to two weeks until ready to cook.
If you tried this recipe, stay tuned for more awesome recipes, comment below, and don´t forget to tag me on Instagram! I would really appreciate it – @_veganit_
Love you all! ❤︎
Steps
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1
Done
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In a container, crumble and season the tofu with soy sauce, sweet pepper, and wine. Let it rest in the fridge. After 30min, mix the tofu mixture with a spoon so that the tofu that was on top is now in contact with the seasoning. Let it rest for another 30min; |
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2
Done
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Cut the butternut squash in half lengthways, wash it and remove the seeds and stringy bits from each half leaving a 1cm border. |
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3
Done
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Transfer the butternut squash, cut-side up into a baking dish, and brush with olive oil and soy sauce, coating the entire surface of the squash. Season with black pepper and cinnamon (if desired); |
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4
Done
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Preheat the oven to 180ºC; |
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5
Done
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Stuff the butternut squash with the tofu; |
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6
Done
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Bake it for about 1h (or until tender) at 180º and then cut into slices. Make sure the oven tray is not on the top rack so the tofu will not burn! |
