This is a really nice vegan recipe and makes for a great, sustainable and filling meal. I have even served it at a dinner party as a plant based option.
The recipe fits my Renew Reset Recharge® programme really well. It’s a great low carb swap for a baked potato. For Renew Reset Recharge® use your amount of tofu per person.

Ingredients, serves 2

1 small/medium butternut squash
1 pack Sriracha Tofu (I used Tofoo but you can also marinate your own)

For the dressing:
2 tablespoons tahini
2 tablespoons tamari soy sauce
3 tablespoons lime juice
1 tablespoon sesame oil
1 tablespoon white miso paste
4 tablespoons water

Method

1. Start with the dressing. Pop all of the dressing ingredients into a blender and process until smooth.
2. Half a butternut squash, with the skin on. Scoop out the seeds and brush with some of the miso dressing.
3. Roast in a hot oven (200°C ) for 50 mins or air fry for 35 minutes until golden.
4. While this is cooking, prepare the tofu. Cut the tofu into bite sized cubes. To cook either fry gently
   in sesame oil until it becomes crispy on the outside and soft in the centre or drizzle with sesame oil and air fry until crispy (12 minutes).
5. Once cooked, arrange the tofu over the butternut squash.
6. Drizzle 2 tablespoons of the sauce over the tofu and butternut squash. Pop some rocket on the side. You could also add some kimchi.

CLICK HERE TO DOWNLOAD THE RECIPE