Each Sunday, I think of something to make for my lunches during the week. I try to find a good mix of protein, carbs, and also something a little more fun than just a sandwich on gluten free bread (although those weeks certainly do happen!). This week, I made a sweet tofu stir fry with fall vegetables. It is delicious, and people are constantly asking me what smells so good in the microwave at school! If you don’t like tofu, this recipe could easily be used with chicken.
Sweetened Squash and Tofu Stir Fry
- one container pre- cut butternut squash (or one squash you peel and cut up yourself into one inch cubes)
- 2 zucchini, cut into rounds
- 2 yellow squash, cut into rounds
- one block firm tofu, drained and dried
- 2 tbsp. cinnamon
- 2 tbsp. pumpkin pie spice
- 2 tbsp. honey
- 1 tbsp. brown sugar
- salt and pepper
- cooking spray
- Cut the tofu block into one half inch by one half inch cubes. Lay the cubes between two dish towels and let dry for a couple hours.
- In a large saute pan, add the butternut squash cubes and cooking spray.
- Over medium- high heat, let the butternut squash saute for 5 minutes. Stir every minute or so.
- Add the zucchini and yellow squash rounds.
- Season with salt and pepper and stir the veggies every couple minutes.
- When the veggies start to soften, add the dried tofu cubes.
- Season with cinnamon, pumpkin pie spice, honey, and brown sugar.
- Continue stirring every couple minutes until the veggies are fork tender.
- Serve hot by itself or over rice, quinoa, or your favorite grain.
Happy Allergy Free Eating!