Butternut Squash Tofu Salad With Toasted Hazelnuts

Name: Butternut Squash Tofu Salad With Toasted Hazelnuts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Japanese
Ingredients: ½ tsp Black Pepper (½ tsp black pepper); 1 cup Butternut Squash (1 whole butternut squash, peeled and cut into ½ inch cubes (about 3 cups chopped)); 14 oz Tofu (14 oz extra firm tofu); ¼ tsp Lemon Juice (¼ tsp lemon juice); ½ cup Hazelnuts (½ cup raw hazel nuts); 1 piece Bell Pepper (1 whole red pepper (chopped)); ½ piece Red Onion (½ whole red onions (finely sliced)); 1 tsp Fresh rosemary (1 tsp rosemary leaves); 0 pieces Table Salt (Salt to taste); ½ cup Water (½ cup water)

55 minJapanese

Servings4

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Preheat oven at 370 degree Fahrenheit. Prepare 2 cookie sheets with a liner/parchment paper.In one cookie sheet spread the tofu pieces and in another cookie sheet spread the hazelnuts.
2Put the cookie sheets in the oven and bake.
3Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.In the meantime combine water and squash in a saucepan. Cover and boil for 5 minutes or until the squash pieces are soft.When the squash is boiled let it cool for a while and grind into a smooth paste.In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and keep it aside.When the hazelnuts are done take it out of the oven and let the tofu cook in the same oven.
4Let the nuts cool and rub gently between palms or with paper towel to remove the skin.Once the tofu is cooked for 20 minutes or until very light golden brown in color take it out from the oven.In salad bowl combine all the ingredients and mix gently so that the tofu retains its shape.
5Garnish with more hazelnuts and/or rosemary and serve immediately.This salad tastes great when warm but can be served at room temperature also.