- 1 block of firm tofu
- 1 jar of Trader Joe’s Masala Simmer Sauce
- 1/2 butternut squash
- 1 leek
- 1/2 onion
- Olive oil
- Dried red chili peppers
- Soy sauce, rice vinegar, sesame oil (all optional)
2. If desired, marinate pressed tofu with soy sauce (gluten-free if need be), garlic, rice vinegar, olive oil, and/or sesame oil for added flavor
3. Preheat oven to 375 degrees. Cut butternut squash in half and remove seeds (put aside for my next recipe!). Drizzle with olive oil, salt, pepper, and dried red chili pepper flakes. Put in baking pan with about an inch of water on bottom. Roast half of the squash until tender, about 30 minutes. Cut into bite-sized cubes.
4. Trim, clean, and slice leeks. Peel and chop onion. In a skillet over medium low, saute leeks and onion with olive oil and red chili peppers until tender.
5. Add all other ingredients (tofu, butternut squash, and masala sauce) to the skillet and simmer for 20-30 minutes.
Enjoy over rice (gluten-free) or with naan (unfortunately not gluten-free)!
P.S. Ever used a Tofu Xpress? I hadn’t until I moved in with my roommate, who has one. It’s a pretty convenient little contraption that presses the water out of tofu, making it better for grilling and baking. It can also be used to press water out of things like sliced eggplant (I used it for eggplant moussaka the other day) and thawed spinach or kale (which I did for this spiced lentil kale soup from Oh She Glows). It comes for the pretty hefty price tag of about $39. It’s nice to have in the kitchen, but I’m not sure I’d paid that much for it! So thanks, roommate