Delicata Squash Miso Tofu Recipe
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Slice each squash piece into inch pieces and put them into a large bowl.
Delicata squash miso tofu recipe. Heat the remaining 2 teaspoons oil over medium high heat. When the squash is deeply golden on both sides remove from the oven. Pour 1 3 of the miso curry paste over the squash mixture and toss gently to coat.
Transfer the squash to a 2 quart baking dish. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans.
Cut the squash in half lengthwise and use a spoon to remove the seeds. Then pour the mixture over the squash slices and toss to combine. Cut each slab in half.
Use a spoon and scrape out the seeds. Let stand for 20 minutes. In a medium bowl whisk together olive oil miso and curry paste.
Spread the squash in a single layer on a parchment lined or well greased baking sheet and roast for 30 35 minutes turning once halfway through until lightly golden on both sides. In a bowl add the sliced squash and toss with sesame oil to coat. In a large bowl gently combine the tofu potatoes and squash with about half of the miso curry olive oil mixure.
Cut into 1 2 inch thick half moons. Roast the squash for 15 minutes then flip. In a medium bowl whisk together olive oil miso and curry paste.
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