Vegan Lunch Bowl With Squash & Tofu Scramble


Ingredients

  • FOR THE SQUASH
    • 1/2 butternut squash
    • water
  • FOR THE TOFU
    • 4 oz of firm tofu
    • garlic powder
    • salt
    • oil for pan
    • sesame seeds
  • OTHER THINGS TO SERVE WITH (optional)

Directions

  • Steam the squash:
    • Scoop out the guts from the inside of the squash and turn it upside down so that the orange flesh is not visible. Cut it into slices and cut the skin off of each slice. Cut the remaining flesh into about 1-inch cubes.
    • In a saucepan, bring an inch of water to a boil. put the squash cubes in a strainer and set the strainer on top of the pot. the squash should not be touching the water. Put the lid on and cook for about 13-15 minutes until very tender.
  • Make the tofu scramble:
    • Put your tofu in a bowl. Using a fork, mash it until it is the consistency that you want.
    • Add the salt, garlic powder, and sesame seeds.
    • Bring a frying pan to medium heat with a little bit of oil. Add the tofu and cook for about 10 minutes, stirring occasionally.
  • Now, put all parts together in a bowl and enjoy!

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