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Roasted Butternut Squah, Tofu and Green Beans With Cilantro and Pecans
- 1 medium butternut squash, peeled, seeded and diced in 1 inch chunks
- 1 package extra firm tofu, chopped in 1 inch chunks
- 2 large bunches green beans
- 3 Tbsp chopped cilantro
- 1 half cup pecans, roughly chopped
- 1 quarter cup vegetable or chicken stock
- 2 tsp garam masala (in our herb and spice section)
- 3 Tbsp canola oil
- 3 tbsp olive oil
- Kosher salt and fresh cracked black pepper
- 1 cup cooked jasmine or basmati rice
Preheat oven to 400 degrees F. Toss butternut squash with olive oil, salt and pepper and spread evenly on a sheet try. Roast oven for about 30 minutes or until golden brown and tender all the way through. In a large pot of salted boiling water blanch the green beans for about 5 minutes (they should be cooked but still crisp) and then transfer them to ice water. When cool, drain and chop into 1 inch batons. Heat the vegetable oil in a heavy bottom skillet or non-stick pan until smoking. Add the tofu and let it brown on one side before turning. When all sides of tofu are brown, add the green beans, stock, garam masala, and pecans. Toss together and season with salt and pepper. Remove from heat and transfer to a serving bowl, mix in the butternut squash and top with the chopped cilantro. Serve over rice.
