SWEET-AND-SPICY ROASTED TOFU AND SQUASH
This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it's also good served all alone. As long as the squash and the tofu have each other, that's all they really need.
Provided by Melissa Clark
Categories dinner, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry.
- While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.
- In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in peanut oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.
- Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 2 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 19 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 829 milligrams, Sugar 5 grams
THAI TOFU AND BUTTERNUT SQUASH STEW
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, mushrooms, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu, peanut butter, and juice to squash mixture. Serve over rice; sprinkle evenly cilantro.
TOFU, BUTTERNUT & MANGO CURRY
Master the art of cooking tofu and whip up this vegetarian curry with coconut milk and lemongrass. Serve with nutty brown or wild rice
Provided by Jennifer Irvine
Categories Main course
Time 35m
Number Of Ingredients 19
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.
- Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.
Nutrition Facts : Calories 427 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 24 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 1.1 milligram of sodium
SWEET SQUASH, SWEET POTATO, AND TOFU STEW
I just created this recipe today and had it for lunch. It was just delicious... I have a bit of a sweet tooth and this was the perfect lunch for a cold, rainy day. At first I thought the ingredients sounded strange, but all together it tastes great! This is very low fat, low sugar, and vegan! *Note: make sure to serve in bowls and get a lot of the sweet broth. Also, adjust the amount of artifical sweetener according to your liking. Like I said, I have a sweet tooth, so I put in 4 single-serving packets of Splenda.
Provided by Munchkin1287
Categories Yam/Sweet Potato
Time 40m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, spray bottom and put onions and spices. Sauté onions for about 4-5 minutes on high heat, or until golden brown.
- Add vegetable stock, chopped tomato, and tomato puree.
- Add cubed sweet potato and butternut squash, and then stir the mixture. Cover pot, reduce heat, and let simmer for approximately 10-15 minutes (or until the squash is almost tender). You want the stock to be bubbling, but not boiling.
- Add zucchini and tofu. Cover and let simmer for another 5 minutes or so, then add the spinach. Cover again and cook until spinach is wilted.
- Remove from heat and add the sweeteners. Stir everything together and make sure squash and sweet potatoes are soft.
- Enjoy!
Nutrition Facts : Calories 218.3, Fat 5.2, SaturatedFat 1.1, Sodium 109.4, Carbohydrate 35.9, Fiber 8.5, Sugar 9.7, Protein 13.8
KHORESH KADOO HALVAII (BUTTERNUT SQUASH STEW)
Khoresh kadoo halvaii is a popular and comforting fall dish from the northern region of Iran and is typically prepared with meat or chicken. This version swaps out the meat for canned chickpeas and is just as flavorful. Dried fruits are commonly used in Iranian cuisine to infuse a variety of savory dishes with a sweet and sour taste. Traditionally, dried golden sour prunes, aloo Bukhara, are added to this stew for a pleasing and distinct sour flavor, but pitted dark prunes, which lean a little sweeter, can be used. If using aloo Bukhara, be mindful of their pits when eating. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Naz Deravian
Categories dinner, weeknight, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Bring 2 tablespoons water to a boil in a small saucepan or kettle, or using the microwave, then let stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or small bowl and the handle of a wooden spoon), grind the saffron with a pinch of sugar to a fine powder (scant 1/4 teaspoon), add the hot water, gently stir, cover and let steep until ready to use.
- Place the butternut squash in a mound in the center of the prepared baking sheet. Add 1 tablespoon oil and 1 teaspoon salt, and season with pepper. Toss to combine. Scatter the squash across the baking sheet in an even layer, and roast for 10 minutes. Flip the squash and roast until golden and almost tender, about 10 minutes more.
- Meanwhile, in a medium pot, heat remaining 1/4 cup oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
- Reduce heat to medium, sprinkle the onion with a little salt, add the turmeric and stir until fragrant, about 30 seconds. Add the chickpeas, season well with salt and pepper, and cook, stirring frequently, until slightly browned and crisp, about 10 minutes. With the back of a wooden spoon, crush a few chickpeas to release their starches. Taste the chickpeas and make sure they're seasoned to your liking.
- Push the chickpeas to the sides and make a little space in the middle of the pot; if the pot is dry, drizzle in a little more oil. Add the tomato paste to the oil to cook off its raw taste, stirring continuously and taking care not to burn the paste, about 1 minute. Mix the tomato paste with the chickpeas, add 2 cups water and bring to a gentle boil, scraping up any bits stuck to the bottom of the pot. Reduce heat to medium-low, and add the prunes and half of the saffron water. Stir, cover and simmer for 10 minutes.
- Add the roasted squash, lemon juice, 1 tablespoon sugar and the remaining saffron water. Gently stir to combine, cover and simmer over low heat until the flavors meld, about 15 minutes. The stew should be saucy but not soupy: add more water if the stew is too thick, or simmer uncovered if it's too loose. Taste for seasoning and add more lemon juice or a little more sugar if needed to balance all the flavors. Serve over rice with herbs, scallions and a dollop of plain yogurt.
More about "thai tofu and butternut squash stew recipes"
BUTTERNUT SQUASH AND TOFU THAI RED CURRY | TILDA
From tilda.com
Cuisine ThaiServings 4
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
From onceuponachef.com
VEGETARIAN SHEET PAN DINNER WITH TOFU, CHICKPEAS AND …
From eatingbirdfood.com
10 BEST TOFU BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN-SPICED …
From ambitiouskitchen.com
THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR
From littlespicejar.com
ROASTED BUTTERNUT SQUASH RECIPE - NYT COOKING
From cooking.nytimes.com
THREE DELICIOUS RECIPES THAT ‘JUST HAPPEN’ TO BE VEGAN
From yahoo.com
BEST SOUP RECIPES - THE NEW YORK TIMES
From nytimes.com
TOFU COCONUT CURRY STEW | SOYA & TOFU RECIPES | SUNRISE SOYA
From sunrise-soya.com
BUTTERNUT SQUASH RED CURRY - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
BLACK BEAN BUTTERNUT SQUASH STEW - HEALTHIER STEPS
From healthiersteps.com
RECIPE: HOW TO MAKE THAI WINTER SQUASH STEW - MENSJOURNAL.COM
From mensjournal.com
THAI-STYLE TOFU AND BUTTERNUT SQUASH CURRY — EAT THIS …
From eatthis.com
THAI TOFU AND SQUASH STEW - NUTRI AND MORE
From nutriandmore.com
10 BEST TOFU BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
THAI TOFU STEW RECIPE
From vegetariantimes.com
BUTTERNUT SQUASH TOFU STEW RECIPE | MYPLATEAPP.COM
From myplateapp.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love