SPICY TOFU WITH BEETROOT, BUTTERNUT SQUASH, LEEK AND PINE NUTS

butternut squash

I am a bit in a rush, I have to take my guests to the food market (and probably any shop where they sell knitting wool…) before the hoards of children, own and other’s, start to arrive at home so I think/hope you will excuse me if I am on the short side today. I’ll really do my best to come up with a long and rambling delirium soon, I promise! Because, admit it, you love to read them and think, “Oh good, I am so happy not to be inside that brain!”

Spicy tofu with beetroot, butternut squash, leek and pine nuts

SPICY TOFU WITH BEETROOT, BUTTERNUT SQUASH, LEEK AND PINE NUTS

tofu, diced
beetroot, cooked and diced
butternut squash, diced
leek, the white part in thick slices
pine nuts
chili pepper
berbere spice
salt
extra-virgin olive oil

– Heat up olive oil with chili pepper before adding the tofu. Sauté the tofu for about 4-5 minutes before adding the vegetables, it should begin to get crispy.
– Add berbere and salt and continue to sauté until the vegetables are golden and soft.
– Sprinkle pine nuts over and serve.

Spicy tofu with beetroot, butternut squash, leek and pine nuts

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