Autumn Vegetable & Tofu Dinner
olive oil, as needed
1 fennel bulb, diced
1 tablespoon minced garlic
2 carrots, chopped
2 parsnips, chopped
1 medium to large butternut squash, cubed
1 yellow squash and/or zucchini, peeled and diced
1 pounds extra firm tofu, diced
cinnamon, to taste
nutmeg or pumpkin pie spice, to taste
salt and pepper, to taste
cilantro, to taste
2 avocados, diced/cubed
handful golden raisins
handful chopped almonds
vegan parmesan cheese, optional, to garnish
1. Heat oil in large pot or Dutch oven, and add fennel and garlic, then carrots and parsnips, then squashes. Cook until soft.
2. Add tofu and spices, then avocado, raisins and nuts.
3. Cook until heated and flavors have melted. Season, to taste.
This dish becomes very fragrant and colorful, and I love to have it either just by itself or over couscous (I recommend Near East brand with toasted pine nuts) or any healthy whole grain will do. I came up with this myself, and I love it, let me know what you think!
Source of recipe: I created this recipe.