Okay, this came out really great and I have no idea how. It's an amalgam of three different recipes and had the potential to go terribly wrong. Andy wanted me to look at something on TV and I literally could not leave the stove for a few seconds or lose the plot of the whole thing.
Anyway, it was delicious! As usual, all quantities are approximate.
Tofu:
1/2 tsp Cayenne pepper
1/2 tsp Cumin
1 tsp Brown sugar
1/2 tsp Cinnamon
1/2 tsp Unsweetened cocoa powder
1/2 tsp Salt + 1/2 tsp Pepper
1/2 tsp dried mustard
Tofu
CousCous:
2 tbs toasted pine nuts
dried cranberries
1 cup couscous
handful chopped parsley
Dressing:
Orange zest
juice of one lemon
1/2 tsp cumin
1/2 tsp cinnamon
olive oil
Butternut squash, cubed
1. Preheat oven to 375 and position rack to the tope 1/3 of your oven. Cube squash and toss with olive oil and a dash of salt. Arrange in a single layer and roast til tender (20-30 minutes depending on the size of your cubes). Set aside.
2. Cut your tofu into slabs and drain by wrapping in paper towels and setting a plate on top for weight. Leave for 15 minutes.
3. In a small bowl, mix together your rub ingredients. When tofu is drained, dredge in rub. Pan fry in a couple teaspoons of olive oil. Keep in a warm oven (225) until you need them.
4. Toast pine nuts in a small pan. Boil 1 cup of water; add dry couscous, cranberries, parsley, and pine nuts. Stir, remove from heat, cover and set aside for 5 minutes. Fluff with a fork.
5. Toss together dressing ingredients in a large bowl. Toss in prepared couscous and squash.
6. Plate with tofu on top.
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