Tofu & Veggie Stuffed Acorn Squash
Holiday dinners can be tough if you’re following a vegan or vegetarian diet. Your friends and family might be used to making a big ‘ol bird to celebrate. But we’ve discovered the perfect holiday-friendly vegan dish that feels festive and special – Tofu Stuffed Acorn Squash. Your friends and family are sure to love these hearty flavors so much, they won’t even miss the turkey.
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Not sure how to cut acorn squash? Don’t worry, it couldn’t be simpler. Start by cutting off about 1/4″ of the stem end and bottom ends of the squash. Then flip it over and use those flat cut sides as a sturdy base to cut it in half from top to bottom. Then, you can just use an ice cream scoop to get out all the seeds.
Tofu & Veggie Stuffed Acorn Squash Recipe Tips:
+ Firm tofu is essential here to prevent your squash dish from getting too watery.
+ You can use whatever fresh herbs here you like or have on hand. We used rosemary, thyme, & oregano, but some other tasty options would be sage, parsley, basil or tarragon.
Tofu & Veggie Stuffed Acorn Squash
Ingredients
- 2 medium acorn squashes
- 2 tbsp olive oil, divided
- salt and pepper to taste
- 1 sweet onion, finely diced
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 2 cups mushrooms, finely chopped
- 14 oz firm tofu, drained, pressed, and crumbled
- 1 tbsp fresh herbs, such as rosemary, thyme, & oregano – chopped
- 3 cloves garlic
- 1/2 tsp paprika
- 1/4 cup dried cranberries, chopped
- 1/4 cup toasted pecans, or pepitas
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Carefully cut the squash in half vertically and scoop out the inside with the seeds. Oil the cut side of the squash with 1 tbsp of the oil and season with a pinch of salt and pepper. Place cut-side down on a baking sheet. Transfer to the oven and bake for 30-40 minutes or until the flesh is fork tender as desired.
- In the last few minutes of cooking the squash, start heating a large skillet over medium heat. Add the remaining 1 tbsp oil to the skillet along with the onion, carrot, and celery. Saute, stirring occasionally, until the onion is beginning to get translucent, about 3-5 minutes.
- Stir in the chopped mushroom and saute for another 5-10 minutes, until the mushrooms are browned and reduced in size.
- Add the tofu, herbs, garlic, paprika, a generous pinch of ground black pepper, and about 1 tsp salt. Saute, stirring occasionally, until the tofu is crisp and mostly golden brown, about 5-7 minutes.
- Spoon the tofu vegetable mixture into the squash halves while still hot. Top with the dried cranberries and pecans and enjoy immediately!
