Delicata squash, tahini, sorghum, and chard make this a bold tofu bowl packed with fun flavors. A perfect autumn dish with plenty of nutrients.
By Emily Watson
Have you ever heard of sorghum? If not, not to worry. You are probably not alone. I had read about sorghum in some magazine several months ago and waited to get my hands on a bag when it went on sale. Well I finally snagged a bag, and I feel like this recipe really accentuates all of its wonderfully delicious qualities.
So what is it? It is a round grass reminiscent in shape of Israeli couscous, the fat couscous you may have come across (Moroccan couscous is itty bitty), but it has a little black dot on each kernel, hence the eyeball comparison. It is native to Africa and has the most delightful chewy texture and subtle sweetness. Maybe you have heard of sorghum molasses? It is also high in fiber and iron, making it even more worth incorporating into your diet. Sorghum does take a little while to cook- about 50 minutes in fact- so if you are short on time, you can substitute another grain of your choice as the base or even use Israeli couscous.
The slight sweetness of the sorghum pairs beautifully with the earthy chard and delicata squash and the slightly sweet but nutty tahini tofu. This bowl provides a rainbow of colors and textures, so it is super satisfying. The ingredients can be doubled or even tripled because it makes delicious leftovers.
Emily Watson is the blogger and recipe developer behind the blog, Nourishing Matters. She is on a mission to make whole foods delicious. Emily is also a yoga instructor and enjoys helping students cultivate that balance between effort and ease. She majored in Romance Languages at Dartmouth College, and her travels abroad continue to inspire her in the kitchen. She lives in Philadelphia and loves exploring the ever-changing local food scene.