Delicata squash, tahini, sorghum, and chard make this a bold tofu bowl packed with fun flavors. A perfect autumn dish with plenty of nutrients.
2 1/2cups water
1 delicata squash, washed, seeds removed, and sliced into 1/4-inch half-moons
2 teaspoons olive oil + 1 tablespoon
1 recipe Tahini Tofu (recipe link above)
1 bunch Swiss chard (I used rainbow, but any type will do)
2 garlic cloves, minced
2 teaspoons red wine vinegar
salt and pepper to taste
2–3 tablespoons tahini, for drizzling (I like Philly’s local Soom tahini because it is so wonderfully nutty)
Cook sorghum. Combine sorghum and water in a pot. Bring to a boil over high-heat. Reduce heat to low and cover, and allow sorghum to cook for 50 minutes. After 50 minutes, keep covered and remove from heat and allow to rest for about 10 minutes. Remove lid, stir, drain any excess water, and then sprinkle with a pinch or two of salt, and set aside.
Roast squash. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Toss squash with two teaspoons olive oil and salt. Roast in single layer for 25 minutes or until squash is tender and beginning to brown.**You can also bake the tofu as the squash is cooking**
Prepare Swiss chard. Wash and loosely dry chard. It is okay if some water lingers on the leaves. Remove the stems from the chard leaves, and finely chop. Roll the leaves into a cylinder and cut into 1/2-inch ribbons like you were going to chiffonade basil. Heat 1 tablespoon olive oil over medium-high heat. Add chopped chard stems and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds or until fragrant. Add sliced chard leaves, a generous pinch of salt, and stir. Cook until chard wilts and is tender, about 6-8 minutes, tossing occasionally. Add red wine vinegar, stir, and then remove pan from heat. Season to taste with salt and pepper. Set aside when done.
Assemble the bowls. Use a few scoops of sorghum as the base and top with roasted squash, sauteed chard, tahini tofu, and a drizzle of tahini. Enjoy! Serves 3-4.