Butternut Squash stuffed with camembert & tofu

By La Vie dans mon Assiette:
In collaboration with Unisoya


What you need


Ingredients (4 servings)

For the tofu:


¼ 454 g package of regular Unisoya tofu

2 tablespoons maple syrup

1 ½ tbsp tamari sauce

1 dash of liquid smoke

1 teaspoon garlic powder


1 tablespoon butter

1 butternut squash

1 red onion, sliced

1 clove of garlic, finely chopped

½ camembert cut into pieces

Ten roughly crushed cashews

2 sprigs fresh thyme

Olive oil


Milled pepper


The instructions:

Cut the block of tofu into thin slices, like the thickness of bacon. The thinner the pieces, the crispier the tofu will be! Prepare the tofu mixture, add the slices, and leave to macerate for 2 hours (or 24 hours for more flavor).

Cut the squash in half lengthwise, core and cut a grid into the flesh. Place the two halves on a baking sheet, flesh side up. Season with salt and pepper and add a thin drizzle of olive oil. Bake at 350°F for 50 to 60 minutes depending on the size of the squash.

Meanwhile, cook the tofu and onion in a non-stick pan with the butter for about 6 minutes or until the pieces are toasted, turning them halfway through. Add the garlic. Set aside.

Mix the cheese pieces, thyme and cashews with the tofu.

When the squash is ready, keep the oven on and hot.

Top the squash with the tofu mixture (enlarge the hole in the squash to make it easier to fill if needed). Bake for about 5 minutes.

When serving, add a drizzle of olive oil.

Salt and pepper.

Serve with buttered croutons.


Enjoy your food !