Sauteed Tofu and Roasted Winter Squash

squash

I take no credit for this amazing entree, prepared by Mr TBTAM tonight and based on Melissa Clark’s recipe in last week’s NY Times.

I do take credit for suggesting that we substitute lemon juice for the soy sauce, given my all day migraine. So Mr TBTAM made two versions – one with soy sauce for him and one with lemon juice for me. He also sautéed rather than roasted the tofu, but otherwise stayed true to Melissa’s original recipe.

I thought mine was delicious, and Mr TBTAM thought his was too.

We served it with sautéed curly kale tossed with some of the lemon flavored sauce (delish!) for a surprisingly satisfying meal.

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