Butternut tofu recipe

Ingredients

• 1 butternut squash, cut in half lengthwise with seeds removed
• 1 tablespoon walnut oil
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• ½ cup vegetable broth
• 1 package firm tofu
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh thyme, chopped
• ½ teaspoon curry powder
• ½ cup sunflower seeds
• 1 teaspoon molasses
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• 1 pinch cayenne
• 2 tablespoons chives, minced, for garnish

1. Preheat oven to 350°.
2. Place the squash halves on a baking sheet sprayed with non-stick olive oil and bake for 30 minutes.
3. When cool enough to handle, peel the squash and chop into 1-inch pieces and set aside.
4. Heat the oil in a large saucepan over medium heat and sauté the shallots, garlic, and celery until the shallots are translucent.
5. Add the squash, vegetable broth, tofu, basil, thyme, curry powder, sunflower seeds, molasses, salt, pepper, and cayenne and simmer for 10 minutes.
6. Serve in individual serving dishes. Garnish with chives.