Roasted Squash &Tofu w/ Ginger
Great texture and ginger-sweet flavor.
1 medium red kuri squash peeled, seeded and cubed
2 pounds firm tofu rinsed and pressed
1 medium red onion peeled and diced
2 tablespoons coconut oil
1/4 cup tamari
1/4 cup agave nectar
1/4 cup fresh ginger peeled and minced
2 tablespoons brown rice vinegar
2 cloves garlic peeled and minced
1 teaspoon toasted sesame oil
- Preheat oven to 400 degrees.
- Place squash, tofu and onion in a large rimmed sheetpan, add oil and toss to coat. Cover with foil and roast for 20 minutes. Turn the vegetables with a spatula, cover, and roast for another 20 minutes.
- Wisk tamari, agave, ginger, vinegar, garlic and sesame oil in a small bowl. Pour over the vegetables, and roast, uncovered, until the liquid is absorbed by the tofu and squash (approximately 5 minutes).
- Serve hot.