Saturday, October 6, 2012

Butternut Squash And Tofu Bake

This dish is perfect to make at this time of year. With cinnamon, nutmeg, and agave nectar, it has sentiments of Thanksgiving. And its vegetarian!
Click "read more" for to recipe.

1/2 block extra firm tofu 
1/2 butternut squash
2 tablespoon oil (I used safflower)
2 tablespoons of agave nectar
1 tablespoon pumpkin seeds
1/8 tsp cinnamon 
1/8 tsp nutmeg
1/8 tsp cloves
Black pepper to taste

Preheat oven to 450. Cut tofu and butternut squash into small cubes. Coat the glass cooking dish with oil and toss in tofu, pumpkin seeds, and squash. Sprinkle cinnamon, nutmeg, and cloves into dish and drizzle on as much agave nectar as desired. Add very little black pepper. Bake in oven for 40 minutes. Serve with a side of brown rice or steamed veggies. Enjoy!!


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