By Life on my plate
In collaboration with Unisoya
What you need
Ingredients (6 to 8 servings)
For the tofu:
¼ 454 g package of plain Unisoya tofu, drained and crumbled
1 tablespoon maple syrup
1 ½ tbsp tamari sauce
½ teaspoon garlic powder
A pinch of Cajun spices, to taste
Salt and pepper
1 tablespoon butter
For the squash:
½ delicata squash, thinly halved
1 tablespoon olive oil
Salt pepper
For the pie:
1 store-bought shortcrust pastry
1 French shallot, minced
1 clove of garlic, chopped
Ten toasted and roughly crushed almonds
About 100 g goat cheese
2 tablespoons homemade or store-bought pesto
1 green onion, sliced (green part)
Maple syrup
Salt
Mill pepper
The instructions
Prepare the tofu mixture and let marinate on the counter for 20 minutes or more.
Cut the squash lengthwise. Use one half by cutting off the ends. Remove the seeds using a spoon. Cut slices of approximately 1 cm. Transfer the squash to a bowl. Add the olive oil, salt and pepper then coat the pieces well.
In a baking tray covered with parchment paper, place the squash mixture. Bake at 400°F for 15 minutes and turn the pieces halfway through cooking. To book.
Meanwhile, heat a pan with the butter and add the tofu. Cook over medium heat for 6 to 10 minutes, stirring, or until the pieces are nicely toasted. To book. Add the shallot and garlic and mix.
On the same baking sheet, with new paper, place the dough, prick it with a fork in a few places and brush it with pesto. Spread squash, tofu mixture and goat cheese. Salt and pepper.
Bake for about 30 to 40 minutes at 350°F or until the pie is golden brown.
To serve, add the almonds and green onions then pour in a dash of maple syrup.
Enjoy your food !!
