November 28, 2007

Roasted Butternut Squash and Tofu with Lime and Ginger sauce

This was a particularly inspired lunch! I cubed fresh butternut squash and tofu and roasted it in the oven with a bit of olive oil, and then I tossed it with a dressing made of minced fresh ginger, olive oil, agave nectar (how delish is this stuff?!), and lots of fresh lime juice based on this recipe:
It was AWESOME. I love all of the ingredients individually, so all together was heaven. Also, I cooked the rice in veg broth.

1 comment:

Dana said...

This looks FANSTASTIC. I'm trying it tonight.


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