- squash - 900 Grams (2 pieces)
- sesame oil - 2 items. spoons
- treacle - 2 Art. spoons
- tamari sauce - 1 teaspoon
- maple syrup - 2 st. spoons
- white or yellow miso - 1 st. a spoon
- freshly squeezed orange juice - 1/4 cup
- freshly squeezed lemon juice - 1 st. a spoon
- grated lemon peel - 1/4 Teaspoon
- water - 5 items. spoons
- tofu - 240 Grams
- toasted sesame seeds, chopped arugula, basil, lemon slices - To taste (various additions)
1. Preheat the oven to 220 degrees with a rack in the middle. Line the baking sheet with parchment paper and grease it with oil. Cut the squash in half, remove the seeds and cut into slices 1 cm thick. 2. In a large bowl, mix squash with 1 tablespoon of sesame oil. Put the squash in one layer on a baking sheet. Bake for 40 minutes until golden brown on both sides, turning the fork over after 20 minutes. 3. Cut the tofu into cubes 1 cm in size. 4. Mix treacle, tamari sauce, maple syrup, miso, orange juice, lemon juice, lemon zest, water and the remaining tablespoon of sesame oil in a medium bowl. Add the tofu and stir. Set aside. 5. When the squash becomes golden on both sides, get it out of the oven. Put the squash in the baking dish. Pour the mixture of tofu on top and bake for about 30 minutes until most of the marinade evaporates. Stir a couple of times during cooking. Then remove from the oven and salt, if necessary. Add the toasted sesame seeds, sliced rucola, basil and lemon slices (to squeeze the juice). Immediately submit.
Servings: 5-6