Want to nourish your body during these chilly Fall months? Try this 30-Minute Crispy Tofu and Squash Autumn Bowl with couscous and a creamy "peanut" sauce!
Main Course, Stuff in a Bowl
4cupsof baby spinach
1cupcouscous(I used whole wheat)
2tablespoonsvegan buttery spread
1block extra firm tofu, cubed
4tablespoonssoy sauce(sub liquid aminos)
1/4cupCreamy "Peanut" Sauce
Preheat your oven to 375.
Cut your each of your squash in half, scoop out the seeds, and slice into thin semi circles.
Toss the squash slices in olive oil, salt and pepper. Lay flat onto a baking sheet.
Bake for 20 minutes, flipping halfway through.
While the squash is baking, add your vegetable broth, non dairy butter, and salt to a sauce pot over high heat until boiling.
Once boiling, add in your couscous and stir. Add a lid, take off heat and let sit for 5-10 minutes. After 5-10 minutes, toss in diced scallions.
Use a paper towel to press your tofu cubes, releasing excess water.
Heat a skillet over high heat. Add your coconut oil, once the oil is hot add in your pressed & cubed tofu. Toss the tofu until it is golden on all sides and there is no residual oil in the pan.
Once the oil is gone, add two tablespoons of amino acids into the pan and toss the tofu constantly until the amino acids are evaporated and the tofu is brown.
Sprinkle your nutritional yeast over the tofu, and add your final two tablespoons of amino acids, toss until the nutritional yeast sicks to the tofu and the amino acids are evaporated. Turn the heat off and set the tofu aside.
When the tofu is done, begin assembling your bowl. Layer the bottom of each bowl with spinach, top with some roasted squash, a few cubes of tofu, a healthy drizzle of Creamy "Peanut" Sauce, and a few extra scallions on top.