like our fancy stuffed pears, this is the kind of meal you might make when you’re trying to impress a small gathering of people, without doing a ton of hard work. most of the labor of this meal is just waiting around for it to be done, so it’s not really “work.” it’ll serve 2-3 people, so either double the recipe or add on some sides, like rice and/or some nice sauteed veggies.

1. about an hour before you start this, press a block of tofu. this will make the texture more chewy and substantial.

2. roast some garlic. (take an entire bulb of garlic, remove the outer skin, and chop off the top inch , revealing the cloves inside. place the bulb inside a muffin tin or in a ramekin, to keep it steady. drizzle olive oil over the top, and roast in a 350F oven for 30-35 minutes.)

3. while the garlic is roasting, marinate the tofu in a mixture of veggie (or mushroom) broth, salt, a dash of liquid sweetener, and spices of your choice.

4. take out the garlic, and let it cool. slice an onion into bite-size strips. slice 2 lemons. place the onions on the bottom of a baking sheet.

5. slice the tofu in have width wise, so you have two “burger” sized pieces (rather than “hot dog” sized pieces, if that makes sense.) then slice those into triangles. take a clove or two of the roasted garlic and smear it on top of the tofu pieces. place the triangles on top of the onions, then add the lemons on top.

6. drizzle olive oil and sprinkle sea salt & your favorite herbs over top of the whole pan. (the herbs we used for this were oregano, sage, thyme, and thai basil.)

7. take one medium-sized squash, slice it in half lengthwise, and coat the flat side with a mixture of olive oil, sea salt, and brown sugar. place on the pan flat side up.

8. bake at 350F for at least one hour, or until the tofu is crispy on the edges. flip the squash halves over halfway through cooking, to crisp up the insides.

serve hot and enjoy!

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