January 10, 2011

Acorn Soup & Tofu Dinner

YJDKIY thinks this meal was half keepable. The tofu perfect, the soup, an ugly step-sister of butternut, but you don't have to take my word for it.

Two carnival/acorn squashes. These need to be cut, seeded, peeled and cubed to cook. That is a LOT of work.

Saute some onion and celery.

Add a container of vegetable broth and squash and bring to a boil until tender I added garlic powder, salt, pepper, cumin, cinnamon and rosemary. I don't recommend 'wooden spoon' as a seasoning.

Then, reduce heat and use a food processor, blender or immersion blender to puree everything.

Let it simmer for about 20 minutes. Then, mix in 1/2 container of plain oikos and about 3/4 cup soy milk.

Taste and add agave or salt to preference. I call this a soup shooter. It turned out ok, but a little bland and I didn't just love the grainy texture of the squash even after pureeing.

On to the better job! YJDKIY got a tofu press for Christmas! Whoo!

It's quite the contraption.

But after about five minutes, the water starts to rise.

Slice it in long pieces and pat dry.

I brushed it with a little garlic EVOO and then coated all sides in a breadcrumb-garlic powder-salt-pepper-oregano mix.

Bake for about 25 minutes on 375, plus a 5 minute broil.

Perfectly crispy outside, tender juicy inside!

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