How do I ensure the tofu is properly baked for this dish?

Spread the chopped extra firm tofu on a cookie sheet and bake in a 370 degreesF oven for 20 minutes, until the pieces are light golden brown in color.

What is the best way to prepare the butternut squash sauce?

Combine chopped butternut squash and water in a saucepan, cover, and boil for 5 minutes until soft. Let it cool, then grind into a smooth paste and mix with salt, black pepper, rosemary, and lemon juice.

How do I toast the hazelnuts and remove their skin?

Spread raw hazelnuts on a separate cookie sheet and bake at 370 degreesF for 5-7 minutes. Once cooled, rub them gently between your palms or with a paper towel to remove the skin.

Can I prepare any components of this recipe in advance?

The butternut squash puree can be made ahead of time and stored. The tofu can also be baked and stored, then combined with the sauce and hazelnuts just before serving.

How should I store leftovers of this baked tofu dish?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish tastes great warm, but can also be served at room temperature.

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Baked Tofu With Butternut Squash Sauce and Toasted Hazelnuts
[Vegan, Gluten-Free]

GD By: Gunjan Dudani

Author Bio

Gunjan Dudani is the founder of Kiipfit, where she shares healthy recipes and tips. After... Read More

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Baked tofu pieces coated in a creamy orange butternut squash sauce, garnished with whole toasted hazelnuts and fresh rosemary, served in a bowl.

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Baked Tofu With Butternut Squash Sauce and Toasted Hazelnuts [Vegan, Gluten-Free]

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Ingredients You Need for Baked Tofu With Butternut Squash Sauce and Toasted Hazelnuts [Vegan, Gluten-Free]

1 14-ounce pack extra firm tofu, chopped
1/2 cup raw hazelnuts
2 cups butternut squash, chopped
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon rosemary leaves
1/4 teaspoon lemon juice
1 whole red pepper, chopped
1/2 a red onion, finely sliced

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How to Prepare Baked Tofu With Butternut Squash Sauce and Toasted Hazelnuts [Vegan, Gluten-Free]

Preheat oven to 370°F. Prepare two cookie sheets with a liner/parchment paper.
On one cookie sheet, spread the tofu pieces and on the other, spread the hazelnuts.
Put the cookie sheets in the oven and bake. Bake hazelnuts for 5-7 minutes and tofu for 20 minutes, until light golden brown in color.
In the meantime, combine water and squash in a saucepan. Cover and boil for 5 minutes, or until the squash pieces are soft.
When the squash is tender, let it cool for a while and grind into a smooth paste.
In a bowl combine salt, black pepper, rosemary, lemon juice, and squash purée and keep it aside.
When the hazelnuts are done, remove from the oven. Let the nuts cool and rub gently between palms or use a paper towel to remove the skin.
In a salad bowl, combine all the ingredients and mix gently so that the tofu retains its shape.
Garnish with more hazelnuts and/or rosemary and serve immediately.
This salad tastes great when warm, but can be served at room temperature also.

Notes

Make sure to drain and press the water out of tofu so that tofu ca be baked in less time and it is firm enough to be mixed into a salad. Make sure to bake the hazelnuts only for 5-7 minutes or else it will get burned very easily. Feel free to use dried and/or fresh rosemary herbs. It adds to the flavor of the salad.

Nutritional Information

Per serving: 294 calories | 18g fat | 20g carbs | 20g protein

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.