Miso-Curry Delicata Squash and Tofu
February 28, 2012 § 3 Comments
Staying true to this new year and pushing myself to try to experience new things, I’ve become even more open to trying out new foods and cooking techniques. Thus far, I’ve dabbled in a bit of vegan and raw cooking and feeling the benefits of them. Something that I may try out this summer is going raw for a couple to few weeks when summer produce is more abundant. My recent inspiration in raw foods is through a You Tube channel run by Dara Dubinet, a raw foods chef in California, who creates beautiful dishes that carnivores alike would enjoy as well.
Returning from my raw foods tangent, new ingredients I’ve delved into as well are miso paste and delicata squash. Miso paste is terrific when used in quick impromptu soups with cubed tofu and nori sheets (I’ve also thrown in some cubed avocado which is surprisingly delicious) on chilly days or just whenever you want a quick snack to hold you over until the next meal. Delicata squash (if you still have some lying around from this winter) is an ovular thin-skinned squash with a sweet and mild flavor similar to butternut squash and kabocha squash. The advantage to this squash is that you can eat its skin too! So doesn’t want some extra nutrition?
Flipping through one of my favorite cookbooks, Super Natural Every Day, by Heidi Swanson from 101 Cookbooks, led me to this delicata, tofu, potato and kale mixture. I’ve made many other things from this cookbook from her Baked Oatmeal to her Weeknight Curry. All of the recipes are simple, colorful and involve some type of grain or protein staple such as tofu, beans, or yogurt.
Slice off ends and cut the squash in half. Scoop out the seeds with a spoon and discard.
Slice the squash into half-moon shapes so that they can get nice and brown when roasting in the oven!
Slice these beautiful potatoes as well.
Mix the miso-curry mixture to add in with the squash, potatoes and tofu cubes.
Curly green kale ready to be added to the reserved miso-curry-lemon dressing.
Stir in the kale to the dressing and press down a few times to slightly wilt the leaves.
Bright fresh cilantro soaking up the sun.
Once roasted, let the vegetables cool off a bit before adding to the final mixture of the dressing, kale, pepitas and cilantro
Dinner is ready to be served! You could bring this along to a potluck, a picnic or just enjoy at home.
Miso-Curry Delicata Squash and Tofu
From Super Natural Every Day
12 oz delicata squash
1/4 cup extra-virgin olive oil
Scant 1/4 cup white miso
Scant 1 tbsp red Thai curry paste
8 oz extra-firm tofu, cut into small cubes
4 medium new potatoes, unpeeled, sliced
2 tbsp fresh lemon juice
1 1/2 cups chopped kale, tough stems removed
1/3 cup pepitas, toasted
2/3 cup chopped fresh cilantro
Preheat the oven to 400 degrees F with a rack in the middle of the oven.
Cut the delicata squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2-inch thick half moons.
In a medium bowl, whisk together olive oil, miso, and curry paste. Combine tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.
Roast for 25 to 30 minutes, until everything is tender and browned. Toss once or twice along the way, after things start to brown a bit. keep a close watch, though; the vegetables can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.
Toss the roasted vegetables gently with the kale, pepitas, and cilantro. Enjoy!