November 5th, 2011 » squashlove: vegan butternut squash ceviche
Ingredients
2 blocks extra-firm tofu, each well drained and cut into 1-inch cubes
3 tablespoons Annie’s Naturals Organic Vegan Worcestershire Sauce
1 cup of diced cherry tomatoes
1 cup cilantro, chopped
1 cup diced butternut squash
1 sweet corn cob, boiled and cut into 1-inch dices
1 small red onion, chopped
2 hash avocados, cut into 1-inch cubes
2 small green jalapeños, chopped
2 cloves garlic, chopped
2 tablespoons ginger, chopped
1/2 cup coconut milk
2/3 cup freshly squeezed lime juice
Sea salt
Preheat oven to 375°F. Press firm tofu blocks dry with towels. Ensure they are dry enough to cut into 1-inch cubes. Apply vegan Annie’s Worchestershire sauce to the tofu cubes in a bowl and toss it gently. Lay all the cubes on the foil and bake for 30 minutes each side. Put the tofu cubes in the fridge for an hour to let the sauce absorb.
Boil diced squash in water up to 10 minutes. Make sure the squash dices aren’t too soft or mushy. Set aside to let cool to room temperature. Boil corn cob no longer than 8 minutes, and remove from water. Let it cool for cutting cobs.
Gather a large bowl of cherry tomatoes, avocados, red onions, jalapeños, salt, red onions, garlic, ginger, corn, coconut milk, cilantro and butternut squash. Toss them gently and mix them with lime juice. Add some cilantro as garnish. Add baked tofu and mix gently. Cover with a tightening lid or plastic wrap and refrigerate overnight.
Quinoa side dish
Use a rice cooker to cook quinoa. Add 1 cup quinoa, well rinsed; 1 cup vegetable broth; 1 cup water. Cook it like rice. Make sure you fluff it after cooking and let it aside in a different large bowl.
November is #squashlove month!
Please join in on the #squashove fun by linking up any squash recipe from the month of November 2011. Don’t forget to link back to this post, so that your readers know to come stop by the #squashlove event! The twitter hashtag is #squashlove 
.
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