Healthy Dinner: Macro Tofu and Veggies in Squash Sauce

May 6, 2016
Last Sunday my friend (and PD editor) Jen and I went to Brooklyn Botanic Gardens. (Amazing! The dream of every flower lover :) ) Afterwards we went to a macro restaurant called Souen in East Village, where I got this amazing squash tofu dish. In fact, I loved it so much that I set out to re-create it the very next day, despite the fact that it isn't exactly squash season. But this is a classic that you'll want to eat throughout any season: crispy golden baked tofu and stir-fried vegetables in a creamy, savory and just a touch sweet kabocha squash sauce. It's as comforting as a coconut milk-based sauce but doesn't feel heavy, and just all around delicious. Enjoy!
Healthy Dinner: Macro Squash Tofu and Veggies

Healthy Dinner: Macro Tofu and Veggies in Squash Sauce

utensils YIELDS 4 servings
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  • 1 kabocha squash (diameter of about 6
  • 1 medium onion, sliced
  • 5 cloves garlic, minced
  • 2 tsp ginger, minced
  • 1 red bell pepper, sliced
  • 1 broccoli, chopped
  • 5 baby bok choi, leaves separated
  • 4 oz mushrooms (I used portobello), sliced
  • 1 medium carrot, chopped
  • 1 block extra firm tofu
  • 1.5 tbsp tahini
  • 1 tbsp white miso
  • 2 tsp sweetener of choice
  • 2-4 tbsp water
  • to taste sea salt and black pepper
  • 1 tbsp neutral oil such as tigernut oil or canola oil
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Directions

1. Wash the kabocha well. Using a sharp knife, cut it into several wedges and scrape away the seeds. Place in a large, thick-bottomed pot (I used my Dutch oven). Fill with water until just about half-way submerged. Bring to boil, then lower heat and simmer until tender and falling off the rind, about 30 minutes. 2. In the meantime, heat oven to 375* F. Gently squeeze as much water as possible from the tofu block without crumbling it. Lay a piece of foil on top of a baking sheet, and lightly cover with high smoke point oil. (I used tigernut oil). Slice tofu into about 1/4" thick dominos, then lay the tofu as a single layer on the sheet. Salt generously and bake for about 25 minutes, or until golden brown. 3. When the kabocha is done, drain and use a spoon to scoop out the flesh from the rinds. Add to a blender, along with the tahini, miso, sweetener, and 1 tsp each of minced garlic and ginger. Add 1 tsp oil and splashes of water as you blend at the lowest setting. Add salt to taste and set aside. 4. Heat a large pan over medium heat. Add the remaining oil and allow to heat. Add onions and cook for about 4-5 minutes. Then add broccoli and carrots, adding a splash of water and covering the lid to steam the veggies. 5. After 2-3 minutes, add mushrooms, bell pepper, bok choi, and remaining ginger and garlic. Salt generously to draw the liquid out. Cook, lightly stirring, for another 5-6 minutes, or until all vegetables are tender. 6. Take the veggies off the heat. Add tofu and squash sauce, and combine well. For the most complete macro experience, serve with brown rice. Enjoy!
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Originally from Portland, Oregon, Juhea now lives in NYC with her Oreo cookie cat, Zeus. When she is not writing, she enjoys running in Central Park, yoga, and teaching Barre classes. Follow Juhea on Instagram @peacefuldumpling, Google+ and Pinterest.

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