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Garlic Gouda Tofu with Autumn Frost Squash Fondue



The oddest sounding recipe at first turned out to be totally scrumptious! Last week I picked up an issue of Naturally and ripped out a whole bunch of recipe pages, and we've been going through a bunch of them as, unlike a number of recipes I've been encountering lately, their ingredients were nearly all things we had on hand...or easy to substitute.


In the magazine, this is referred to as "Garlic Parmesan Tofu Skewers with Butternut Fondue", so the subsitutions were easy. I'd picked up a locally grown autumn frost squash at the co-op to try out, and turns out it's considered a perfect sub for butternut - and, bonus, it's half the size, so perfect for cooking for two! Second, I didn't have any parm on hand but did have a beautiful small hunk of aged gouda from the scrap/leftovers bin in the cheese aisle (great way to try really good cheese BTW - look for the basket in most cheese sections where the leftover bits and pieces, often of the more expensive stuff, are wrapped up and therefore cheaper than a standard size hunk).


Anyhow, basically you're just steeping garlic and parsley in olive oil, stirring in the cheese and rolling the tofu in it, then either air frying or baking it til the cheese gets golden and crispy. Then - ironically - making a fondue with no cheese (I know, not all fondue is cheese-based, but in my 1970s fondue-pot childhood, it was!) from squash, homemade oat milk, nutritional yeast, yogurt and seasoning.


Anyhow, it was SO damn good and a perfect side dish or light meal with some veg or freshly baked bread on the side. Definitely going into the recipe binder, y'all.

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