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    Home » Easy Vegan Recipes » Mains

    Preserved Tofu and Butternut Squash Lemon Pasta

    24 September, 2013 by Kip 4 Comments

    It's no secret just how much I love fermented foods, but despite how much I extol their virtues I realise many people don't seek out stink when they're hungry.

    I have a philosophy pertaining to food I dislike, however, and it's that there's always a way to enjoy something you would otherwise loathe. For instance I despise cucumber with a passion, but bathe it in vinegar and dill for a few weeks and I'll fight you for the last bite. I believe the same reasoning applies to preserved tofu, an ingredient we've yet to adopt as the beloved condiment it is in East Asian countries; If you've tried it (or so much as sniffed it) previously in disgust, this might just be the recipe to change your mind.

    Fermented Tofu Roasted Butternut Squash with Lemon Pasta

    Fermented white tofu has a creamy texture not dissimilar to dairy, and tastes more like blue cheese than any other non-actual-blue-cheese product you'll find, so its applications are severely underrated. I dreamt up the idea for this dish whilst contemplating something to go with a bottle of Adobe sauvignon blanc I needed to finish, shortly after spotting a gorgonzola and squash recipe in a magazine.

    I used Taipec brand white tofu with chilli in sesame oil for this recipe, but I am confident most other brands would suffice.

    Fermented Bean Curd Roasted Butternut Squash with Lemon Pasta

    Serves two
    • Roasted Squash Ingredients
      • 1 large clove garlic, mashed
      • ¼ teaspoon flaked sea salt
      • 2 cubes fermented tofu in chili brine
      • 15 millilitres (1 tablespoon) olive oil
      • ½ teaspoon dried sage
      • 500 grams cubed butternut squash
      • 100 grams red onion, cut into large chunks
    • Lemon Pasta Ingredients
      • 200 grams pasta
      • 45 millilitres (3 tablespoons) fresh lemon juice
      • 45 millilitres (3 tablespoons) extra virgin olive oil
      • 50 grams finely grated hard Italian style Cheezly (or similar strongly flavoured vegan cheese)
      • 1 small clove garlic, finely minced
      • ¼ teaspoon flaked sea salt
      • Fresh parsley to garnish (optional)
    • Directions/Method
      1. Using a pestle and mortar, grind the garlic and sea salt for the squash into a fine paste. Add the fermented tofu, olive oil, and sage. Mix to a smooth paste.
      2. Toss the squash and onions together, along with the paste, in a large bowl. Ensure all of the veg are coated with the liquid. Tip into a large roasting tray and bake at 200 degrees Celsius for 30 minutes, or until the squash is cooked through and is soft.
      3. While the squash is roasting, make the pasta sauce by combining the lemon juice, olive oil, Cheezly, salt, and garlic in a large bowl.
      4. Cook the pasta per packet instructions.
      5. When the squash is cooked, mix the pasta and its sauce together. Serve topped with the squash and fresh parsley, if desired.

    More

    • Thai Banana Flower Salad
    • Fried kraut 'n greens potato dumplings
    • Northern Thai Chilli Tomato Dip (Nam Prik Ong)
    • Vegan Shrimp Scampi with Linguine

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Laughfrodisiac

      September 27, 2013 at 12:05 am

      That looks incredible. You are such a genius when it comes to fermentation. I'm still intimidated by it...but you are quite the inspiration.

      Reply
      • Kip

        September 27, 2013 at 6:57 am

        Come over and I will make fermented things for you!

        Reply
    2. Kuntal Ghosh

      March 23, 2014 at 6:42 am

      Can I add some rice with this recipe?

      Reply
      • Kip

        March 24, 2014 at 5:24 pm

        Probably! Rice instead of pasta is a good idea.

        Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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