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!
Who doesn’t love a good soup when the fall weather comes?! There are so many varieties, and one of my favorites is butternut squash. I don’t think I have ever made a vegetable soup from the actual raw veggie, so I thought I would give it a whirl. I bought 2 medium sized butternut squash from my local grocer, did some cooking and mashing and spicing… and out came soup! It was pretty fulfilling to see it come to life from start to finish!
Roasted Butternut Squash Soup
- 2 medium sized butternut squash
- 5 carrots
- salt and pepper for seasoning
- one half of an onion, chopped into small pieces
- 3 tbsp. vegan butter
- one half cup apple cider
- 4-5 cups gluten free chicken broth (or more if you like it more soupy)
- 1 tsp. garlic salt
- 3 tbsp. cinnamon
- 2 tbsp. nutmeg
- 2 tbsp. dairy free creamer or sour cream
- Cut the butternut squash lengthwise, scoop out the seeds, and peel the carrots.
- Place the squash and carrots on a baking sheet, sprinkled with salt and pepper. Cook at 375 degrees for 60-90 minutes, until tender.
- Let the squash and carrots cool, about 30 minutes.
- Chop the carrots into small pieces, and scoop out the flesh of the squash, leaving the skin behind. Add to a large pot.
- Add chopped onions, butter, apple cider, chicken broth, garlic salt, cinnamon, and nutmeg and use a mixer to combine. I use a hand mixer… but you could also add them to a food processor and get the same results.
- Beat on high until well blended and smooth… to your soup texture liking!
- Serve with a swirl of dairy free creamer or sour cream, and salt and pepper.
Happy Allergy Free Ssssslurping!
In an effort to eat less meat but still get in some protein, I made a tofu based stir fry. Tofu has a bad rap, but this recipe is a good introduction to tofu because it takes on the taste of the sauce. If you are still scared of the white stuff, you can substitute baked chicken breast. Either way, the sauce is a great sweet and salty balance and the butternut squash is perfect for this time of year.
- One block of firm tofu
- One half butternut squash, cut into bite sized pieces
- 2 red bell peppers, cut into bite sized pieces
- 3 tbs. rice vinegar
- 3 tbs. gluten free soy sauce
- 2 tsp. brown sugar
- 1 tbs. agave nectar
- 2 tsp. each cumin, paprika, cinnamon, crushed red pepper (reduce if you don’t like heat)
- Drain one block of tofu and cut in half lengthwise. Place both halves on a towel, cover with another dishtowel, and let the extra water absorb for at least an hour.
- Cut the tofu into bit size cubes.
- Coat a shallow stir fry pan with oil and turn on medium-high heat.
- When the oil is hot, place the tofu cubes into the pan, leaving a little space in between each cube.
- Let the cubes sit for about 3-4 minutes, then flip each one over. You may need to add more oil. The cubes will start to crust around the edges.
- When the tofu is crusted, take the cubes off the heat and set aside.
- Cut one half of a butternut squash into bit sized cubes, or use a pre-cut package.
- At 375 degrees, roast the squash cubes on a cookie sheet with a light drizzle of olive oil, salt, and pepper. They will be done when easily pierced with a fork, about 20 minutes.
- In the shallow stir fry pan, put bite sized pieces of red bell pepper with a spray of oil. Cover for about 5 minutes and let cook, stirring once or twice.
- When the red pepper is soft, add the cooked squash and crusted tofu to the stir fry pan.
- Next add the sauce ingredients- rice vinegar, gluten free soy sauce, brown sugar, agave nectar, cumin, paprika, crushed red pepper, and cinnamon. Stir.
- Take off the heat and serve when the sauce has thickened and the squash, peppers, and tofu are heated through.
Happy Allergy Free Eating!