Crispy Tofu Harvest Bowl
By Jenna Piemonte
Heat oven to 425 degrees. Drain and press tofu. Wrap tofu in 3-4 layers of paper towel and set on a plate. Place a heavy object such as a saucepan or skillet on top of the tofu. Press tofu and cook rice while preparing the other ingredients.
Peel and cut Butternut Squash into 1 inch cubes, if applicable. Place on a baking sheet and drizzle with 2 tablespoons of Kosterina Everyday EVOO. Sprinkle with 1 teaspoon of salt and a pinch of pepper. Toss ingredients and bake for about 10 minutes on the bottom rack.
Cut the ends of the Brussel Sprouts and cut in half. Place Brussel Sprouts and any fallen leaves on a baking sheet and drizzle with 2 tablespoons of Kosterina Everyday EVOO. Sprinkle with 1 teaspoon of salt and a pinch of pepper. Toss to combine.
Move Butternut Squash to the top rack of the oven. Place Brussel Sprouts in the oven on the bottom rack. Bake for both sheets for about 20 minutes until brown and crispy.
While vegetables are baking, prepare the sauce. Add Kosterina Balsamic Vinegar, Soy Sauce, Mustard, Maple Syrup, and Crushed Red Pepper to a bowl and whisk. Set aside.
Unwrap pressed tofu and cut into 1 inch cubes. Heat a pan on medium heat, add in 2 tablespoons of Kosterina Everyday EVOO. Place tofu in the pan and let cook for 6 minutes on each side, do not touch tofu until it is time to flip. Flip each piece of tofu and cook for 6 minutes again.
Remove from heat and add half of the sauce to the pan. Toss tofu in sauce.
Combine both Butternut Squash and Brussel Sprouts in one pan. Top with remaining sauce, the whites of the Scallion, and Garlic. Toss to combine.
Serve Tofu and Vegetables over rice and top with Green Scallions.