Tofu & Veggie Stuffed Acorn Squash
We've discovered the perfect holiday-friendly vegan dish that feels festive and special - Tofu 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!
Nutrition
Calories: 347kcal | Carbohydrates: 43g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 47mg | Potassium: 1145mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3536IU | Vitamin C: 33mg | Calcium: 237mg | Iron: 4mg