Tofu and Squash Scramble

by (updated 2885 days ago)
Ingredients: Corn / Onion / Tomatoes / Winter Squash

Originally posted by Jess – November 3, 2015

Hi Everyone, Jess here.  Since Halloween my kitchen has remained a venerable whirlwind of activity. I’ve been busy sorting cranberries, thawing beef bones, using my shiny new Vitamix (my 40th birthday present) with wild abandon, and popping the most tastily satisfying popcorn of my life.  Where to start?  I’ll try to pace myself as we have a few weeks before the Winter CSA starts up and I don’t want to chew your ear off all at once.  Instead, I’ll chew on this.

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Here was my Meatless Monday concoction, which even my Nan (a skeptic of all things not involving meat) enjoyed! It is simple and an everything-but-the-kitchen-sink sort of dish. Unfortunately this is the only photo I took of the cooking process, but I’ll break down the recipe at the bottom of this post.  If you’re looking for a tasty way to use some of the winter squash, look no further!  Today I used one small dumpling and a small delicata (no peeling required).  This recipe is easily adaptable to use meat if you prefer, or other CSA veggies you might have on hand.

Tofu and Squash Taco Scramble

A super flexible recipe, change it up as you see fit (the winter squash in this is great, though!) I find the longer and better you drain your tofu, the better the texture. Canned tomatoes and frozen corn from the summer are great for this, but if you don’t have any, a 14 ounce can of tomatoes works, too (I’d skip the supermarket frozen corn). If for whatever reason the tomatoes & salsa aren’t providing enough liquid for the simmer, you can add a splash of water, cooking wine or stock, but just a splash as the veggies will release water during cooking. This makes great leftovers, too!
 
Ingredients
  • 1 package tofu, drained well and cubed into ½ inch pieces
  • 1 tablespoon olive oil
  • Cooking spray
  • 3-ish cups winter squash, cut into 1 inch cubes
  • 1 quart jar or freezer bag of diced tomatoes, including liquid
  • 1 medium onion, diced
  • 2 cups of cooked black beans, rinsed and drained
  • 2 cups of corn kernels
  • 1 medium bell pepper, diced
  • 1½ tablespoons chili powder
  • 1 teaspoon cumin
  • ½ cup salsa (mild medium or hot to taste)
  • optional extras
  • corn tortillas
  • shredded cheddar cheese
  • sour cream
  • extra salsa
 
Instructions
  1. Preheat oven to 400 degrees. Add cubes of squash to a sprayed and rimmed cookie sheet. Roast until tender, about 20 minutes, with some shaking and turning along the way to ensure no burning.
  2. In a large pot, heat 1 tsp of the olive oil over medium heat. Add onion and cook until tender. Remove from the pot and set aside.
  3. Add more oil to the pot and heat. Add your tofu to the pot and stir until starting to brown. Add in the chili powder and cumin and continue to stir for about 1 minute. Once things settle add in the tomatoes and stir up to loosen any sticky bits of tofu and such from the bottom of the pan.
  4. Add in the remaining ingredients (hopefully your squash is ready to also add at this point, but add whenever it’s ready and you should be good) and simmer for about 20 minutes, stirring occasionally.
  5. Serve on corn tortillas with sour cream, cheese, and extra salsa as desired.

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.