Green Beans With Butternut Squash, Tofu and Maple Syrup Glaze Recipe #191363
Great dish. A wonderful experience for your whole mouth, tastes even better served with salad and fresh crusty bread. My mother-in-law introduced it to me, and it is now one of my favourite dishes... It is from Crank's vegetarian cook book.
by hungry vegan
37 min | 10 min prep
SERVES 3 -4
- 3 tablespoons olive oil
- 1 dash Tabasco sauce
- 1 dash sea salt
- 1 dash ground black pepper
- 1 butternut squash
- 4 garlic cloves (unpeeled)
- 2 small red onions
- 150 g green beans
- 275 g firm tofu
- 2 tablespoons tamari
- 30 g whole almonds (optional)
- 1 tablespoon maple syrup
- top and tail green beans.
- cut tofu into about 16 cubes.
- chop almonds into slivers.
- remove seeds from squash and cut into strips.
- Pre-heat oven highest setting.
- Mix 1 table spoon of olive oil, tabasco, salt and pepper.
- Put squash, garlic and onion into roasting tin.
- Baste squash, garlic, and onion with olive oil mixture.
- Tuck garlic cloves and almonds into and among the squash (so they dont burn).
- Roast for 25 minutes and steam beans.
- Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
- Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes).
- After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
- Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.
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5 stars