Squash with Tofu

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* Exported from MasterCook *

 

Squash with Tofu

 

Recipe By : The Ultimate Vegetarian Cookbook by Paul Gayler, page 108

Serving Size : 4 Preparation Time :1:00

Categories : Main Dishes, Vegetarian Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 gem squash

OR 2 butternut squash

1 tablespoon olive oil

1 clove garlic -- crushed

1/2 cup sun-dried tomatoes

1/2 cup pitted black olives -- chopped

1 cup fresh bread crumbs

1 egg -- beaten

2 teaspoons fresh thyme leaves

plus fresh thyme sprigs -- to garish

1/4 pound firm tofu -- cubed

salt and freshly ground pepper

 

Tofu is often dismissed as bland and boring, but the great thing about it

is that it absorbs the flavors of other ingredients - here an

Italian-inspired mixture of sun-dried tomatoes, black olives, and

thyme. Gem squash are perfect for single servings, but you could use two

butternut squash, halved, instead.

 

1. Bring a large pot of lightly salted water to a boil and blanch the

squash whole for 10 minutes, until tender. Drain them and set aside.

 

2. Heat the oil in a skillet, add the garlic and sun-dried tomatoes, and

cook on medium heat for 5 minutes, until softened, but not

browned. Transfer to a bowl, then add the olives, bread crumbs, egg, thyme

leaves, and tofu. Stir until well combined with the garlic and

tomatoes. Season to taste, then let cool.

 

3. Slice the top from each squash and carefully scoop out the seeds with a

metal spoon; discard the seeds. Fill each squash with the tofu and thyme

stuffing.

 

4. Turn the broiler onto low heat. Place the squash under the broiler

(without the tops) to cook slowly for 25 - 30 minutes until tender and

heated through. Serve hot, with or without the tops, garnished with sprigs

of fresh thyme on top.

 

Preparation & cooking time: 1 hour. Serves 4.

 

Nutritional notes: calories 221; protein 8g; carbohydrates 27g; total fat

10g, of which saturated fat 2g; fiber 4g; sodium 427.

 

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