Crispy Tofu “Poke” Bowl with Butternut Squash, Mango, & Creamy Cashew Soy Sauce
I N G R E D I E N T S
For the Crispy Tofu:
1 16-oz. block super firm (or extra firm) tofu, cubed
1 tbsp liquid aminos or soy sauce
1 tbsp sesame or olive oil
2 tbsp cornstarch
For the Creamy Cashew Soy Sauce:
3/4 cup unsalted roasted cashews
1/4 cup plant milk
1 clove garlic, peeled
1/2 small red onion
3 tbsp liquid aminos or soy sauce
1/4 tsp ground black pepper
Juice of 1 lime (about 1 tbsp)
For the toppings:
1 small butternut squash, peeled, seeded, and cut in 2” chunks
1 tbsp olive oil
1/2 tsp salt
1/2 tsp ground black pepper
1 medium mango, peeled and diced
2 cups prepared grain of choice (I used an ancient grain blend, but you can use rice, quinoa, farro, etc.)
Optional toppings: Shelled edamame, tomatoes, sesame seeds, green onion, cilantro, pickled ginger
D I R E C T I O N S
Preheat oven to 350 degrees F.
Whisk the liquid aminos or soy sauce together with the sesame or olive oil. Toss the tofu in the mixture and let sit for 10-15 minutes while the oven preheats. Then sprinkle with cornstarch and toss gently to coat. Bake for 20-30 minutes, until golden.
Lay the cubed butternut squash on a greased baking sheet in a single layer. Coat the squash with olive oil, then season with salt and pepper. Bake for 20-25 minutes, until they can be easily pierced with a fork.
Blend the sauce ingredients in a blender or smoothie maker until smooth and creamy. Add 1-2 tbsp water if it’s too thick.
Place the tofu in a bowl with the prepared grains, roasted butternut squash, mango, and other toppings of choice. Drizzle with the creamy cashew soy sauce and serve.
