Roasted Butternut and Tofu Grain Bowl

Dinner Feb 28, 2025

Note: I had some old-ish red onions that were sprouting greens. Their greens are more potent than green onions. So I'd recommend using the whole green onion raw and not just the green part in the dressing.

Ingredients:

1 Butternut Squash

Vegetable Oil

Kosher Salt

freshly ground Black Pepper

1 Cup Wheat Berries

20oz Fried Tofu

3 tablespoons Corn Starch

8oz Sour Cream

¼ cup Red Onion Greens, Green Onions

Directions:

Preheat the oven to 425°F (220°C).

Peel the butternut squash and then cut into 1-inch cubes. Prepare a baking sheet with foil and grease. Drizzle the squash with oil, season with salt and pepper, and toss to coat. Cook for half an hour.

Meanwhile, bring a pot of salted water to a boil, add the wheat berries, and cook for an hour.

Cut the tofu into ½-inch cubes and add to a mixing bowl. Drizzle with oil, season with salt and pepper, and toss to coat. Then sprinkle the cornstarch over the tofu and gently toss to coat again.

Once the squash's first 30 minutes in the oven is done, stir/flip the cubes and make some room on the same tray for the tofu. Spread the tofu pieces out in a single layer so they do not touch. Bake the tofu and squash for another 15 minutes, carefully flip the tofu, and bake for another 15 minutes, or until golden and crispy.

Mince the onion greens and add to the sour cream.

Drain the grains and add to your serving plate, add the tofu and squash, and top with sour cream and onions.

Final Notes:

At first I though this combo sounded a little off-putting, but when I though about it more I didn't see why it shouldn't work. It turned out really good. I had cut my butternut squash into about ¼-inch cubes, but they seemed to dry out too much.

Might want to double the amount of sauce.

Wheat berries, roasted tofu and butternut squash, and homemade sour cream and onion sauce.