Honey, Chili, Ginger Squash and Tofu Served with Green Olive and Orange Baked Rice

What You’ll Need:

For the Baked Rice

1 ¾ Cup Basmati Rice

3 Tbsp Extra Virgin Olive Oil

2 Sweet Onions, Roughly Chopped

4 Garlic Cloves, Chopped

1 Tbsp Ground Cumin

1 Orange Zested and Juiced

3 ½ Cups Veggie Stock, Set in a separate pot to a boil

Salt and Pepper to Taste

½ Cup Castelvetrano Olives, Sliced in Half

½ Cup Fresh Dill, Rough Chop

For Squash & Tofu

1 Lbs Extra-Firm Tofu

2 Lbs Butternut Squash, Cut in Half, Seeded and Sliced in ¼ Pieces

3 Tbsp Honey

1/3 Cup Soy Sauce

2 Tsp Crushed Red Pepper

1 in Piece of Ginger, peeled and grated

8 Tbsp Coconut Oil

Salt & Pepper to Taste

6 Garlic Cloves, Sliced Thin

3 Tsp Toasted Sesame Seeds

2 Green Onions, Cut on the bias

Juice of 1 Lime

What You’ll Do:

For the Baked Rice

  1. Preheat oven to 400 degrees.
  2. Place a 12 inch cast iron pan or thick bottom pan over medium high heat.
  3. Add the olive oil and heat until shimmering.
  4. Add the onion to the pan and cook until softened and beginning to yellow.
  5. Add the garlic and cumin and cook for about 2-3 minutes more or until very fragrant.
  6. Add the boiling veggie stock along with the fresh orange juice to the pan and bring to a boil.
  7. Once boiling, place pan in the oven and cook for an hour or until all of the liquid is absorbed.
  8. After an hour, add the olive and loosely combine. Cook for an additional 10 minutes.

For the Squash and Tofu

  1. Mix together the honey, soy sauce, red pepper, ginger and oil.
  2. Spread the sliced squash and tofu onto a baking sheet and drizzle with the soy mixture turning until everything is fully coated. Place in oven and bake for 15 minutes.
  3. Remove from oven and turn over the squash and tofu. Add the sliced garlic on top then bake for an additional 10 minutes.

To Serve

  1. Remove rice and squash from oven.
  2. Plate the squash and tofu onto a large platter. Sprinkle with sesame seeds and green onion then drizzle with fresh lime juice.
  3. For the rice, leave in the cast iron and top with the orange zest and chopped dill.
  4. Serve family style at the table.
  5. Enjoy!!

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