Apricot Sauce Baked Tofu, Quinoa and Squash

by: Brittney

Recipe Overview
  • Prep Time
    30 Minutes
  • Cook Time
    55 Minutes
  • Serving Size
    4 People
  • Difficulty
    Intermediate
  • User Yums
    0
  • Meal
    Dinner
Ingredients
  • 3/4 cup, halves
    Dried Apricots
  • 1 tbsp
    Orange Juice, Frozen concentrate
  • 2 squash (4 inch dia)
    Acorn Squash
  • 1 tsp
    Onion Powder
  • 2 cup
    Vegetable Broth, 2 cups plus 2 tbsp
  • 1 tsp
    Sea Salt
  • 1 cup
    Quinoa, Rinced and drained
  • 1/2 cup chopped
    Parsley, Fresh, Minced
  • 1/3 cup, chopped
    Walnuts
  • 1 package
    Firm Tofu
  • 1 tsp
    Olive Oil
Directions

Sauce
Simmer the 1/4 cup apricots and 1 cup water over medium heat for 10-12 minutes, or until the liquid is reduced by half. Set aside to cool. When cooled transfer to a blender, add the orange juice concentrate, and blend until smooth. Set aside until ready to use.

Preheat oven to 375 degrees F.

Cut squash in half horizontally and scoop out the seeds. Trim the bottom of the squash halves so that they sit level. Place in a baking dish and sprinkle with onion powder. Pour cold water in the dish the depth of 1/2 inch. Cover with foil and bake for 50 minutes or until tender. Add more water if needed during baking. Remove from the dish.

While squash is in oven bring 2 cups of vegetable stock and salt to a boil over medium high heat. Add quinoa, cover and simmer for 20 minutes. Remove the pan from the heat and let stand, still covered for about 10 minutes. Toss with the parsley and walnuts and fluff with a fork. Cover and set aside to keep warm.

Cut the tofu into 1/2 inch dice, put into a bowl and add Soy sauce and oregano and toss gently.

In a nonstick sautee pan, heat the olive oil over medium-high heat. Add the tofu and any liquid from the bowl and sautee for about 4 minutes. Add the rest of the dried apricots and the remaining 2 tablespoons of stock to the pan. Stir to scrape up any browned bits on the bottom of the pan.

Gently toss the tofu and apricots with the quinoa. Spoon into acorn squash and drizzle with apricot sauce.

Reviews
Nutrition
Nutrition Facts
Serving Size 1 (2681g)
Amount Per Serving
Calories 504 Calories from Fat 130
% Daily Value*
Total Fat 14.8g 23%
Saturated Fat 1.6g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1151.6mg 48%
Total Carbohydrate 73.5g 24%
Dietary Fiber 9.8g 39%
Sugars 14g
Protein 19.14g
Vitamin A 47% Vitamin C 60%
Calcium 25% Iron 34%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.