Butternut Squash Tofu Salad With Toasted Hazelnuts

Ingredients

• •½ tsp black pepper
• •1 butternut squash
• •14 oz tofu
• •¼ tsp lemon juice
• •½ cup hazel nuts
• •1 bell pepper
• •½ onions
• •1 tsp rosemary leaves
• •salt
• •½ cup water

Method

Adapted from foodista.com

1. 1Preheat oven at 370 degree Fahrenheit.
2. 2Prepare 2 cookie sheets with a liner/parchment paper.
3. 3In one cookie sheet spread the tofu pieces.
4. 4In another cookie sheet spread the hazelnuts.
5. 5Put the cookie sheets in the oven.
6. 6Bake.
7. 7Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.
8. 8In the meantime combine water and squash in a saucepan.
9. 9Cover and boil for 5 minutes or until the squash pieces are soft.
10. 10When the squash is boiled let it cool for a while and grind into a smooth paste.
11. 11In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and keep it aside.
12. 12When the hazelnuts are done take it out of the oven and let the tofu cook in the same oven.
13. 13Let the nuts cool and rub gently between palms or with paper towel to remove the skin.
14. 14Once the tofu is cooked for 20 minutes or until very light golden brown in color take it out from the oven.
15. 15In salad bowl combine all the ingredients and mix gently so that the tofu retains its shape.
16. 16Garnish with more hazelnuts and/or rosemary and serve immediately. This salad tastes great when warm but can be served at room temperature also.