Crispy Tofu & Mujadara Stuffed Acorn Squash with Tahini Drizzle
Prep 15 min · Cook 40 min · Serves 1 · medium
Middle Eastern-inspired roasted acorn squash halves filled with lentils, bulgur, and caramelized onions, topped with pan-fried crispy tofu cubes and finished with creamy tahini sauce. A sophisticated dinner that's hearty yet elegant.
Ingredients
- 1 whole acorn squash, halved lengthwise, seeds removed
- 150 grams extra-firm tofu, pressed and cubed
- 0.5 cup brown lentils, cooked
- 0.5 cup bulgur wheat, uncooked
- 1 medium yellow onion, thinly sliced
- 1 cup vegetable broth, divided
- 2 tablespoons tahini, sesame paste
- 1.5 tablespoons lemon juice, fresh
- 3 cloves garlic, minced, divided
- 0.5 teaspoon ground cumin
- 0.25 teaspoon ground coriander
- 3 tablespoons olive oil, divided
- 0.5 teaspoon sea salt
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
