Tofu Scramble Stuffed Acorn Squash

Here’s a delicious, cozy dish that can be enjoyed for any meal of the day! It looks fancy, but is actually so easy to make! I love tofu scrambles as well as acorn squash, and the combination is ever better! I added rosemary and other wintry seasonings to make this even more cozy. It is very versatile, so feel free to adjust the veggies depending on what you like and have on hand!


The tofu scramble makes more servings than just enough to fill the squash, so you can save it for other meals. It goes great on top of toast, or with rice or roasted potatoes!

Ingredients:

1 acorn squash (you can either use half for this recipe and make a sweet version with the other half, or use both halves to make two tofu bowls)

Olive oil

Salt

Pepper

1-2 tsp rosemary leaves (fresh or dried)


For tofu scramble (makes 4-5 servings)

1 block of firm tofu, pressed to remove the extra liquid

1 - 1.5 cups cherry tomatoes, sliced in half

1 - 1.5 cups mini peppers, sliced and seeds removed

Spinach (1-2 cups but not important to measure)

1 full stem each of rosemary, thyme, and sage (roughly chop or tear up the rosemary and sage leaves into smaller pieces)


Steps:


1. Preheat oven to 375 F. Cut the acorn squash in half, and scoop out the insides with a large spoon - save the seeds to roast!


2. Brush or spray the squash halves with olive oil. For this savory squash, sprinkle salt, pepper, and add some rosemary (both fresh or dried work) on top.

*I love to make one half of the squash sweet and the other savory when I make acorn squash, so check out this sweet option I made with the other half!


3. Cook at 375 F for 35-40 minutes, until the squash is soft when poked with a fork. Toss the seeds with olive oil and a dash of salt, then add to the oven for the last 10-15 minutes.


4. While the squash is baking, heat an oiled pan to medium heat and use your hands to crumble up a block of pressed firm tofu. Mix in pepper, a sprinkle of salt, rosemary, thyme, and sage.

5. Add sliced mini peppers and tomatoes to the tofu, and continue to cook and stir. Once the tofu starts to lightly brown and your veggies are cooked, add in spinach.


6. Add the tofu scramble to the hollowed-out squash, add some hummus or baba ganouj on top for a sauce, sprinkle the roasted seeds on top, and enjoy!