New Tofu Recipe, with Butternut Squash and Chard

Stocked with our Farmer's Market goodies, I searched the internet for interesting squash recipes. Instead, I found a new way to cook tofu that is absolutely delicious.

Tofu recipe:

3-4 T Whole Grain Spelt Flour

3 T corn meal

2t garlic salt

2t Herbs de Provence (or whatever herbs you like)

1 block firm tofu, cubed

olive oil

Mix the dry ingredients in a big tupperware, then place the the cubed tofu in it and put the lid on. Shake it up, coating the tofu with the mixture.

Coat a baking dish with olive oil, and lay the tofu out in a single layer. Cook at 375 for 20 min, flipping after 10 min.

Butternut Squash recipe:

Do the exact same thing with the squash, cooking it for the same amount of time.

Braised Chard and Beet Greens Recipe:

3T olive oil

3 cloves of garlic, diced

salt to taste

1-2 T apple cider vinegar

A bunch of greens, sliced into ribbons

In a large, deep pan, heat the oil with the garlic for about 2 min over med heat. Add salt, vinegar, and greens (still wet from being washed) and cover with a tight lid. After about 4 min, stir and reduce heat. Remove from heat when wilted. Yummy!!!

These greens were a hit with my 2 1/2 year old.