This post comes a little late. Or a lot late. I made this at least two months ago, and the early spring has us eating asparagus and ramps rather than squash now, but it’s still good so I figured I’d share.
And speaking of sharing… did you know I am going to Africa this summer?! I accepted an internship position with an NGO that works in Kibera, an informal settlement in Nairobi, Kenya. I am really, really excited to test out the waters of working for an NGO and be confronted with new and probably life-changing challenges. Hopefully I will post more about my job at a later date and throughout my time in Kenya, though I cannot promise anything until I get a real sense of how I will be living over there.
In other exciting news, Eric and I will be traveling through Tanzania for 2.5 weeks prior to my start date in Kenya! I am still in research mode, which involves lots of spreadsheets, books, and websites, but rest assured, we will be visiting the Serengeti at least and checking out some awesome African wildlife. Other parts of the trip are currently unplanned, and they may remain that way until we hit African soil.
Kale, Tofu, and Butternut Squash Salad with Miso-Soy Dressing
inspired by 101 Cookbooks
1 butternut squash, peeled and cubed
1 16-ounce package extra firm tofu, cubed
1 bunch kale, stems removed, chopped
1 tablespoon neutral-flavored oil, like grapeseed oil
2 tablespoons sesame oil
2 teaspoons soy sauce
2 tablespoons maple syrup
1 tablespoon white miso
juice of 1 lemon or 1 tablespoon rice wine vinegar
1 teaspoon red chile flakes
5 tablespoons water
Steam the squash until just fork tender or even just a little underdone. Also make sure the tofu has no moisture by patting it dry in a towel.
In a small mixing bowl, mix together the sesame oil, soy sauce, maple syrup, miso, acid (lemon juice or rice wine vinegar), chile flakes, and water. Set aside.
In a pan, heat the neutral-flavored oil over medium-high heat. Place the tofu cubes in the pan in a single layer and let it sit for a few minutes, until the bottom becomes crispy brown. Toss the tofu around a bit to get the other sides browned (if you want to be meticulous here, you could brown each side of tofu, but after one side is browned, I usually just toss it around let it sit for a few more minutes – the lazy way). Add in the butternut squash (and a bit more oil, if needed), and stir it around with the tofu. Let this cook for a minute or two. Finally, add the kale and stir around until it gets soft – just a minute or two.
Remove the pan from heat and stir in the dressing. Serve warm.