A few weeks ago I went to the garden and picked a monster squash. It was gigantic and it was bumpy and yellow. I had no idea what it was– I think it’s some kind of fall winter squash. Anyway yesterday I finally decided to use it and some zucchini. To this I added a can of coconut milk that I opened when we ran out of milk (yes it’s been that kind of week) and decided to combine that with whatever else was in our Fridge. The results were pretty awesome.
- Half a can of Coconut milk
- 1 big squash
- 2 zucchinis
- 1 red onion
- 1 block tofu (see freezer trick below)
- A bunch of scallions
- 1 T almond butter
- 1T soy sauce
- 1/2 T teriyaki
- 2 squirts of sriracha
- 1 T garlic
- 1T ginger
- The only way to cut the squash was to microwave it. So I microwaved it for five minutes at the time, 3 times for a total of 15 minutes. And then scraped out the insides
- Chop the onion and sauté it
- Check the zucchini and added to the onions then add to your other squash
- Answer coconut milk to this mixture and simmer
- Squeeze out the water from the tofu. Cut it into cubes. In a skillet with a little olive oil cool it until golden and a little crispy on each side. (A little trick I learned and tried out with this recipe: Freeze the block of tofu. Then microwave it. Then squeeze it out. This makes for crispier tofu without frying it)
- In a bowl mix up the remaining ingredients. At this to your mixture as well and cook for another 5 to 10 minutes on medium
- Top with scallions and serve. Note it won’t have a lot of sauce
A Happy Veggie Foodie 