Butternut Squash Tofu Salad With Toasted Hazelnuts Recipe

Slide both cookie sheets into the preheated oven. Bake the hazelnuts for 5–7 minutes, until they smell fragrant and look lightly toasted. Once done, pull them out to cool. Let the tofu continue baking for a total of 20 minutes.

While the tofu bakes, combine the water and butternut squash in a saucepan. Cover it and bring to a boil, cooking for 5 minutes or until the squash pieces are soft enough to mash easily. Let the cooked squash cool slightly, then mash or grind it into a smooth paste.

In a bowl, mix the squash puree with the salt, black pepper, rosemary, and lemon juice. Set this aside.

Once the toasted hazelnuts are cool enough to handle, rub them gently between your palms or with a paper towel to remove most of their skins.

When the tofu has cooked for its full 20 minutes, or until it's a very light golden brown, take it out of the oven. In a large salad bowl, combine the roasted tofu, peeled hazelnuts, and the seasoned butternut squash puree. Mix everything gently to keep the tofu pieces intact.