Acorn Squash with Baked Tofu & Pecan Quinoa

Pecan Quinoa:

1 Cup dry Quinoa

1 Cup Water

1 Cup vegetable broth

½ tsp salt (more to taste)

½ of a medium  onion

1 tsp margarine or olive oil

¼ tsp cinnamon

Dash nutmeg

¼ Cup Pecans, crushed

¼ Golden raisons

–       Sautee onions in margarine until soft

–       Add Quinoa, pecans and salt and sauté for another 1 minute

–       Add water, broth, cinnamon, nutmeg and raisons

–       Bring to a boil, cover, reduce heat and simmer for 10-15 minutes

 

Acorn Squash:

1 acorn squash

1 Tb margarine (Earth Balance)

1 tsp brown sugar

Water

 

–       Cut squash in half – clean out seeds – place face down in a deep baking dish with a ½ inch of water in dish.  Bake at 400 for 30-60 minutes (until soft)

–       Turn over – add butter & sprinkle with sugar – bake for another 5 minutes.

 

Baked Tofu:

1 package Tofu, extra firm

Maple syrup

Braggs/soy sauce

Olive oil

 

–       Cut Tofu into blocks or thick strips

–       Drizzle with maple syrup, braggs and oil

–       Bake at 400 for 45 mins (turning tofu over at least once)