Tofu Gratin with Avocado and Kabocha Squash
Tofu Gratin with Avocado and Kabocha Squash

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, tofu gratin with avocado and kabocha squash. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Tofu Gratin with Avocado and Kabocha Squash is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Tofu Gratin with Avocado and Kabocha Squash is something that I’ve loved my entire life.

Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening.

To get started with this recipe, we have to prepare a few components. You can have tofu gratin with avocado and kabocha squash using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Tofu Gratin with Avocado and Kabocha Squash:
  1. Prepare 80 grams Kabocha squash
  2. Make ready 1/2 Avocado
  3. Get 1/2 block Tofu
  4. Make ready 1 tsp Miso
  5. Take 1 slice Sliced cheese

Tomato Cucumber Avocado Salad with Basil Pesto - Healthy, Mediterranean recipe with lots of fresh vegetables. This recipe uses just a few ingredients, it's easy to make, and the salad looks beautiful on the. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Pumpkin's Japanese cousin is one of the sweetest squash varieties out there.

Instructions to make Tofu Gratin with Avocado and Kabocha Squash:
  1. Wrap the tofu with a paper towel, put a weight on top and leave it for 10 minutes to drain the excess water. Once drained, mix well with the miso.
  2. Cut kabocha squash into 5 mm cubes, and grill until browned on both sides. Cut avocado in half lengthwise, remove the seeds, and slice.
  3. Spread half of the Step 1 mix into an ovenproof dish, and top with alternating layers of the Step 2 kabocha and avocado. Top with the remaining Step 1 mix and cheese.
  4. Bake in a toaster oven (1000 W) for 7-8 minutes. It's ready when the cheese has browned.

We love it because it's so versatile, and it holds up well to various preparation techniques. Ingredients: firm tofu kabocha (Japanese squash) or other varieties of squash or pumpkin roasted onions chopped broccoli olive oil salt/pepper cumin harissa paste. Viewers can either buy gyoza wrappers or make it from scratch. The zesty grilled tofu and creamy avocado add filling protein and healthy fats, rounding out the meal for a delicious weeknight vegetarian dinner. Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season.

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