Crispy Lemon Tofu with Butternut, Quinoa & Romesco Sauce

Crispy Lemon Tofu

with Butternut, Quinoa & Romesco Sauce

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dinner

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
25g
CARBOHYDRATES
84g
PROTEIN
41g

MAIN INGREDIENTS

  1. 1 lemon
  2. 15.5 oz Nasoya® Organic Extra Firm Tofu
  3. 1 cucumber
  4. ¼ cup Forager® Project Cashewgurt®
  5. 1 butternut squash
  6. 2 garlic cloves
  7. 4 oz roasted red peppers
  8. 1 tbsp red wine vinegar
  9. ½ cup pepitas
  10. 6 oz precooked quinoa
  11. 1 tbsp vegetable oil*
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see nutrition.
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Baking sheet
  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the produce
Preheat the oven to 425°F. Halve the lemon. Drain the tofu and pat dry with paper towels. Cut into 1 inch cubes. Using a peeler, peel the cucumber into ribbons. Add just half the lemon juice, cucumber ribbons, Cashewgurt, and a pinch of salt and pepper to a medium bowl and toss to combine. Peel the butternut squash, halve lengthwise, and scoop out the seeds. Cut into 1-inch cubes.
2
Roast the squash
Add the cubed butternut to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast in the oven until tender and browned in places, about 18 to 22 minutes.
3
Blend the romesco sauce
Peel the garlic. Drain the roasted red peppers. Add the garlic, roasted red peppers, red wine vinegar, just ¼ cup pepitas, 2 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper to a blender. Blend the romesco sauce on high, scraping down the sides as necessary, until smooth.
4
Cook the pepitas and tofu
Place a large nonstick skillet over medium-high heat with the remaining pepitas and cook until toasted, about 3 to 4 minutes. Transfer the toasted pepitas to a small bowl. Return the nonstick skillet to medium-high heat with 1 tbsp olive oil. Add the cubed tofu and a pinch of salt and cook until crispy in places, about 4 to 5 minutes. Squeeze the remaining lemon juice over the tofu.
5
Serve
Make a 1 inch tear in the top of the precooked quinoa bag and microwave for 1 minute. Divide the quinoa between bowls and top with the crispy lemon tofu and butternut squash. Drizzle everything with romesco sauce and sprinkle with toasted pepitas. Serve with yogurt cucumbers. Enjoy!