This was the weekend of tofu and butternut squash! I made two delicious dishes using both ingredients: These Teriyaki Tofu n’ Butternut Bowls, and a Butternut & Kale Lasagna, with a tofu ricotta. You’ll have to wait for that recipe, but I promise it’ll be soon. In the meantime? These bowls are perfection. The squash and tofu and brown rice make them filling and just hearty enough for this newly chilly weather, but not heavy. You could absolutely eat one of these then go on a long hike to enjoy the changing leaves!
And at this time of year, who doesn’t love cooking with squash? And using the word “Autumnal”?
What prompted this flurry of activity? Well, in part, the cooling weather. It makes me want to crank up that oven and bake squash, lasagna, dog treats, anything that’ll make the kitchen smell good. But also, Nasoya sent me a shipment of their delicious new TofuBaked products and I couldn’t wait to use them. They’re also providing FIVE free product coupons for one lucky reader!
You may have seen these new products in the refrigerated section of your local grocer, with the other tofu. Basically, Nasoya has done all the hard work for you – They’ve pressed, marinated, and baked the tofu. It’s ready to eat, all you have to do is heat it up (or not!) and you’re good to go. They’re organic, non-gmo, and packed with protein. They come in three flavors: Chipotle, Sesame Ginger, and Teriyaki.
I used the Teriyaki in this recipe, and it’s so delicious I kept stealing bites of the cold tofu while I was waiting for the butternut squash to finish baking. Thankfully there was still some left…
Another favorite was definitely the Chipotle, which is their newest flavor.
I don’t have a picture to share, but my favorite way to eat this flavor was sliced thin, on sandwiches. So good! Just a little bit spicy and plenty of flavor.
*This post was sponsored by Nasoya but the opinions are 100% mine!
One lucky reader will win FIVE Nasoya free product coupons! To enter, leave a comment below answering the question of the day: What’s your favorite way to prepare tofu? Baked and smothered in Sriracha? Grilled and smothered in bbq sauce? Be sure and log your comment into Rafflecopter to make sure it counts! Contest ends October 12th at midnight, mountain time. One winner will be chosen at random and announced the following day. Open to residents of the US only. Good luck!
- 1 good sized butternut squash
- Olive oil
- Salt & pepper
- 1 package Nasoya Teriyaki TofuBaked, chopped into bite-sized pieces
- 2 cups sugar snap peas, heated
- 2-4 cups brown rice, prepared
- Teriyaki sauce for drizzling
- Preheat oven to 425. Cut the skin away from the squash, then cube into bite-sized pieces. Arrage in a single layer on a baking sheet and drizzle with the oil, then sprinkle with salt and pepper. Stir around to make sure you've got even coverage with the oil so none of the pieces stick.
- Bake for about 30 minutes, flipping once, until tender. Place under the broiler for 30 seconds if you want to add more color at the end.
- Combine all ingredients to make your bowls and drizzle with a little extra teriyaki sauce just before serving, and enjoy!
- I'm a light(ish) eater so 1/2 a cup of rice is plenty for me, but up it to a full cup if you're feeding the hungry!