Baked Tofu with Butternut Squash Sauce and Pilaf

It's time for fall food. I was thinking about how delicious ravioli is, but what a pain it is. Solution? Ravioli sized tofu, in a rich, creamy sauce. And pilaf needs no explanation. As this is my first time actually writing down a recipe, let me know if something doesn't make sense!

Butternut Squash Sauce
Ingredients
1 butternut squash, peeled, seeds scraped out, and cut into 1 to 2" chunks.
1 medium onion, chopped (reserve 1/4 cup for the pilaf)
5 cloves of garlic, roughly chopped
2 tbsp olive oil
1 cup vegetable broth
1 tsp italian seasoning
salt and pepper to taste

Pre-heat oven to 350 F. Mix squash, onion, garlic, and oil in a baking tray. Roast for 1 hour (or more, if you're patient), until the squash is tender and perhaps caramelizing. Start the pilaf now, followed by tofu prep.




Brown Rice Pilaf
Ingredients
2 tbsp margarine
3 cloves of garlic, diced
1/4 cup onion, chopped (from above)
a handful of dry spaghetti noodles, broken into 1" pieces
1 1/2 cups brown rice, rinsed
4 cups vegetable broth
1/2 cup toasted walnuts or dried cranberries, optional

In a medium pot, melt the margarine and sauté the onions and garlic. When the onions are translucent, add the spaghetti pieces, sautéing until they turn brown. Add the rice, continue sautéing for 3-4 minutes. Add the broth, cover and bring to a boil. Once boiling, simmer on a medium-low heat for 30-35 minutes, until the rice is done. Tip: if you're wary of burning the rice trying to cook off all the liquid, take the rice off the heat a little early. Place on a pot holder on the counter and cover with 2 or 3 dish cloths. Let this sit until you are ready to serve (at least 10 minutes( and the remaining liquid should have soaked in! Mix in the walnuts and/or cranberries and serve.

Baked Tofu
Ingredients
1 pkg firm tofu, preferably frozen and thawed
3 tbsp Braggs "Liquid Aminos" or light soy sauce
3 tbsp olive oil
3 cloves of garlic, crushed

Press the tofu to remove excess water. Cut in half length wise, then cut width wise to make 8 or 9 squares from each half. Mix Braggs/soy sauce, oil, and garlic in an 8x13" baking pan. Lay the tofu pieces in the mixture, turning to coat both sides. Bake for 15 minutes on each side (your oven should be at 350 for the squash already).






When the squash is done, mix in a blender (or a pot if you only have a potato masher) with broth, italian seasoning, salt and pepper. Blend (or mash) and pour over your now baked tofu. Bake for another 15 minutes.







Serve with pilaf and enjoy fall!