Dr. Padma Garvey

The plant-based Doctor Mom 

Tofu with white wine sauce

Turn oven on to 400 degrees.  Cut one acorn squash into half.  Spray the open halves with olive oil.  In a small bowl, mix two tablespoons of agave nectar, with 1 tsp cinnamon, 1/2 tsp salt.  Mix thoroughly.   Place each acorn half, open side down on the rack in oven. After 15minutes, take the acorn halves out of the oven and pour equal portions of the agave mixture into each acron half.  Let the mixture coat the inside of the squash.  Place the squash bake into oven, open side up. Bake for 30 to 40 minutes. 

Defrost one packet of frozen extra firm tofu.  Refer to entry entitled Cooking With Tofu for more details on this.  After tofu has thawed, remove from packet and gently squeeze out all the water.  Cut the block into four equal rectangles, each about the size of a pack of cards.  In a flat plate mix together two tablespoons of flour, one tsp salt, 1/2 tsp black pepper, one tsp fresh thyme leaves.  Dredge the tofu blocks in the flour.  Set aside.

Take a shallow nonstick pan and place on medium heat.  Add one teaspoon of olive oil. When oil is hot, coat the pan with oil, add one tablespoon chopped garlic and the tofu blocks. Let the tofu sear on both side.  Add one cup of white wine, two bay leaves, one tsp thyme, 1/3 cup of capers, and one tablespoon of Dijon mustard.   Cover and let cook thoroughly.  

Serve the tofu with the acorn squash.