Ingredients
- 3 cups steamed brown rice
- 1 small butternut squash, cut into 1-inch cubes
- 3 Tbsp. toasted sesame oil, divided
- 1/4 cup coconut aminos
- 3-4 Tbsp. gochujang chile paste
- 1 Tbsp. agave syrup
- 1 inch fresh ginger, minced
- 2 cloves garlic, minced
- 2 Tbsp. toasted sesame seeds
- 2 lbs. firm tofu, cut into 2-inch cubes
- salt and pepper, to taste
- 1/4 cup plain Greek yogurt
- 2-3 cups collard greens, chopped
- juice from 1 lime
- 1/4 cup fresh cilantro, roughly chopped
- avocado, shredded carrots, green onions and sliced jicama and radishes, for serving
Servings:
Units:
Instructions
- Preheat oven to 425° F. On a large, rimmed baking sheet, toss the butternut squash with 1 Tbsp. of sesame oil and salt and pepper to taste. Roast for 20 minutes.
- Whisk together the coconut aminos, gochujang, agave, ginger, garlic, 1 Tbsp. of sesame oil, and the sesame seeds. Set aside.
- Add the cubed tofu to a bowl and toss with half of the sauce. Remove the squash from the oven and push to one side of the pan. Add tofu and any sauce left in the bowl to the other side. Return to the oven and continue roasting another 15 minutes, until the tofu is heated through. Switch the oven to broil for the last few minutes of cooking time so the tofu chars on the edges and the sauce becomes thicker and stickier. Watch closely to prevent burning.
- Mix 2-3 Tbsp. of the remaining sauce with the yogurt and a pinch of salt. Save for serving.
- In a bowl, toss the chopped collard greens with 1 Tbsp. of sesame oil, the lime juice, and a pinch of salt. Add the cilantro.
- To serve, divide the rice between bowls or plates. Top with tofu, butternut squash, collard greens, avocado, carrots, green onions, jicama and radishes. Drizzle with yogurt sauce and enjoy!
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