Acorn Squash with Tofu and Vegetables

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This is the 2nd time I'm sending this - hope it's not a duplicate, if so, I

apologize - my isp is acting up.

 

 

* Exported from MasterCook *

 

Acorn Squash with Tofu and Vegetables

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces firm tofu -- frozen, thawed, and cubed

1 tablespoon mild barley miso

1/3 cup white wine

2 tablespoons ginger root -- grated

1 cup onions -- chopped

3 garlic cloves -- minced

3 tablespoons tomato paste

2 acorn squash -- seeded and quartered

vegetable oil, for brushing and cooking

water, for baking

1/4 teaspoon crushed red pepper

2 cups carrots -- sliced

2 tablespoons balsamic vinegar

2 cups mushrooms -- sliced

1 teaspoon garlic powder

1 15 oz can garbanzo beans -- drained and rinsed

2 tablespoons Dijon mustard

1/4 cup dry sherry

1 tablespoon molasses

1/3 cup nutritional yeast flakes

1/3 cup scallions -- sliced

 

In a small mixing bowl, blend the miso and wine. Add the ginger, onions,

garlic, and tomato paste, and blend well.

 

Place the tofu in a shallow pan, and pour the marinade over the tofu. Cover and

refrigerate for at least 1 hour (for best results, refrigerate overnight).

 

Cut the squash into quarters, and brush lightly with the vegetable oil.

 

Place the squash, cut side down, in a shallow baking pan with 2 inches of water.

Bake at 350F for 45 minutes, turning every 15 minutes.

 

In a large saucepan, saute the red pepper in oil for 1 minute. Add the carrots,

vinegar, mushrooms, and garlic powder, and saute for 5 minutes.

 

Add the beans, mustard, sherry, molasses, yeast, and scallions, and cook for 3

minutes.

 

Add the marinated tofu, and lower the heat. Simmer for 5 minutes, gently

turning the mixture.

 

Transfer the mixture to a casserole dish, cover it, and bake for 30 minutes

while squash bakes.

 

Place the squash on dinner plated, cut side up, and top with the casserole

filling.

 

Description:

" Serve up this great combination at your next small dinner party. The

results are worth the effort. "

 

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Per Serving (excluding unknown items): 342 Calories; 6g Fat (16.1% calories from

fat); 17g Protein; 56g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 132mg

Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;

1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0