Green Beans With Butternut Squash, Tofu and Maple Syrup Glaze |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Great dish. A wonderful experience for your whole mouth, tastes even better served with salad and fresh crusty bread. My mother-in-law introduced it to me, and it is now one of my favourite dishes... It is from Crank's vegetarian cook book. Ingredients:
3 tablespoons olive oil |
1 dash tabasco sauce |
1 dash sea salt |
1 dash ground black pepper |
1 butternut squash |
4 garlic cloves (unpeeled) |
2 small red onions |
150 g green beans |
275 g firm tofu |
2 tablespoons tamari |
30 g whole almonds (optional) |
1 tablespoon maple syrup |
Directions:
1. top and tail green beans.
2. cut tofu into about 16 cubes.
3. chop almonds into slivers.
4. remove seeds from squash and cut into strips.
5. Pre-heat oven highest setting.
6. Mix 1 table spoon of olive oil, tabasco, salt and pepper.
7. Put squash, garlic and onion into roasting tin.
8. Baste squash, garlic, and onion with olive oil mixture.
9. Tuck garlic cloves and almonds into and among the squash (so they dont burn).
10. Roast for 25 minutes and steam beans.
11. Heat 2 tablespoons of olive oil in smal pan, add tofu and fry for a minute on high heat.
12. Add tamari, reduce heat and fry until well browned and crisp in places. (this should take about 10 minutes).
13. After the squash, garlic and onions have been in for 25 minutes, glaze with maple syrup and mix.
14. Place tofu on top of roast mixture, and put it back into the oven for another 2 minutes.
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