Butternut Squash Stuffed With Mushrooms And Crunchy Tofu
Butternut squash is definitely one of my favorite vegetable!
It is super sweet naturally and super light in calories! What a wonderful combination!
I added some extra flavors and textures into this dish. Super unique and very tasty!!
1 package organic sprouted extra firm tofu- cut into cubes
1 tablespoon coconut oil
1 butternut squash cut into half- empty the seeds
1 meduim onion chopped
1 package of fresh mushrooms - about 12 oz
1 teaspoon olive oil
2 garlic cloves - crushed
2 stems of fresh thyme
2 fresh sage leaves
1 teaspoon balsamic vinaigrette
1 tablespoon soy sauce
1 tablespoon agave
Brush the butternut squash with olive oil, salt and pepper, make diagonal slits with a knife. Place the squash Face side down for 30 minutes on 350F.
Then turn them around and roast until nicely golden.
In a non stick pan add coconut oil and toast the tofu on each side until golden brown and crunchy. Drizzle with some salt. Set aside.
Use the same pan and add olive oil, chopped onion salt and pepper - sauté until clear and tender, then add garlic, mushrooms, sage, thyme, soy sauce, agave, balsamic vinaigrette, keep sauté until the liquids from the mushrooms have evaporated.
Finally add the tofu cubes and mix gently.
Fill the butternut quash and bake for 15 minutes on 350f until heated through.