This one is so delicious and something I’ll do with either the Sweet Potatoes or ANY of the squashes that will be coming in the box in the coming months.  This week I would suggest using the Butternut Squash.  Perhaps cooking some brown rice or a big pile of Red Kale or maybe some Baby Spinach to serve with this dish.


1 (14-ounce) package extra-firm tofu, drained

2 pounds butternut squash, halved and seeded

3 T soy sauce, more to taste

1 teaspoon sriracha or other asian hot sauce (sambal Oelek)

 Kosher salt, and black pepper

½ cup peanut/Canola oil - could also sub a blend w/ a little bit of sesame oil

1.5 T honey

1 T toasted sesame seeds

1/4 C chopped celery leaves or cilantro


Drain tofu and slice into 1/2-inch-thick slabs. Cut each slab in half. Arrange tofu on a large baking sheet or several plates lined with several layers of paper towels. Place another layer of paper towels on top and weigh down tofu with another baking sheet or more plates topped with a heavy cookbook or cans. Let stand for 20 minutes. Pat tofu dry. I was recently excited to find out that the Hodo Firm Tofu that I fell in love with back when I was working at the market was spotted in the SF Costco! So this recipe will be in heavy rotation as I love that tofu and it bakes and fries up so very well.

While tofu drains, heat oven to 425 degrees. Cut squash into 1/2-inch-thick half-moons. Cut each slice in half again.

In a small bowl, whisk together soy sauce, sriracha and a pinch of salt. Whisk in oil. Spoon 3 tablespoons of the mixture into a separate bowl and reserve. Whisk honey into the original mixture. Spread squash out on a large baking sheet and pour honey-soy mixture over it. Sprinkle squash lightly with salt and pepper and toss well. Roast until bottoms are golden brown, about 20 minutes. Flip and roast until uniformly golden and soft, about 10 minutes more. Transfer squash to a large bowl.

Adjust the heat to broil and position a rack just below the heating element. Toss tofu with reserved soy mixture and arrange in a single layer on a baking sheet (you can use the same one you used for the squash). Cook until crispy and golden, about 4 minutes per side. Toss hot tofu with squash, sesame seeds and celery leaves, adding more soy sauce if you like.