01/24/2022Bowls and salads - Tofu, legumes and seitan - Main courses
Roasted Squash Bowl with Chicken-Style Tofu
Servings
4
Ingredients
Cups
Chicken-style Tofu
- -nutritional yeast 6 (tbsp)
- -cornstarch 4 (tbsp)
- -firm tofu 450 (g)
- -soy sauce 2 (tbsp)
- -balsamic vinegar 1 (tbsp)
- -toasted sesame oil 2 (tbsp)
roasted squash
- -butternut squash 1
- -olive oil 2 (tbsp)
- -pepper 1 (tsp)
- -salt 0.5 (tsp)
- -fresh spinach 4 (handful)
- -basmati rice 240 (g)
Creamy sauce
- -olive oil 60 (mL)
- -nutritional yeast 30 (g)
- -soy sauce 30 (mL)
- -maple syrup 2 (tbsp)
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Steps
- Prepare the squash: peel the butternut squash (it's easier with a knife or a serrated peeler!). Cut it into small 1 cm x 1 cm cubes. On a baking sheet, place the squash cubes, pour the oil, and add salt and pepper. Mix and bake at 390°F (200°C) for 50 minutes.
- Prepare the "chicken" tofu: with your hands, tear the block of tofu into irregular pieces (mine are about 2 cm x 2 cm, but it doesn't need to be perfect!). In a mixing bowl, combine the tofu with all the other ingredients. Spread everything out on a baking sheet and bake at 200°C (390°F) for 30 minutes!
- Cook the basmati rice in water.
- Prepare the sauce: using a whisk or a blender, mix all the ingredients with 60 mL of cold water!
- Serve in each deep plate a portion of rice, fresh spinach, a portion of roasted squash, and chicken tofu nuggets. Add the sauce and it's ready!
NotesFor a gluten free version, use tamari instead of soy sauce.
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Roasted Squash Bowl with Chicken-Style Tofu
For: 4 serv.Difficulty: EasyPreparation: 25 minCooking: 1h20
Ingredients
Chicken-style Tofu
- -nutritional yeast 6 (tbsp)
- -cornstarch 4 (tbsp)
- -firm tofu 450 (g)
- -soy sauce 2 (tbsp)
- -balsamic vinegar 1 (tbsp)
- -toasted sesame oil 2 (tbsp)
roasted squash
- -butternut squash 1
- -olive oil 2 (tbsp)
- -pepper 1 (tsp)
- -salt 0.5 (tsp)
- -fresh spinach 4 (handful)
- -basmati rice 240 (g)
Creamy sauce
- -olive oil 60 (mL)
- -nutritional yeast 30 (g)
- -soy sauce 30 (mL)
- -maple syrup 2 (tbsp)
Steps
Steps
- Prepare the squash: peel the butternut squash (it's easier with a knife or a serrated peeler!). Cut it into small 1 cm x 1 cm cubes. On a baking sheet, place the squash cubes, pour the oil, and add salt and pepper. Mix and bake at 390°F (200°C) for 50 minutes.
- Prepare the "chicken" tofu: with your hands, tear the block of tofu into irregular pieces (mine are about 2 cm x 2 cm, but it doesn't need to be perfect!). In a mixing bowl, combine the tofu with all the other ingredients. Spread everything out on a baking sheet and bake at 200°C (390°F) for 30 minutes!
- Cook the basmati rice in water.
- Prepare the sauce: using a whisk or a blender, mix all the ingredients with 60 mL of cold water!
- Serve in each deep plate a portion of rice, fresh spinach, a portion of roasted squash, and chicken tofu nuggets. Add the sauce and it's ready!
NotesFor a gluten free version, use tamari instead of soy sauce.