I made this warm vegetable salad the other day when I wanted to eat something filling yet nutritious, warm and comforting yet light. In the season of salads, juice cleanses, and bunny rabbit diets, food like this (flavorful, unique, satisfying) is welcomed. Miso-Curry Winter Squash with Tofu, Kale & Cilantro packs up perfectly for lunch but also makes a delicious light dinner or side dish. The original recipe calls for pepitas to be sprinkled atop the veggies. I didn’t have any handy but I’m sure any nut or seed would make a nice crunchy topping. This dish also holds up well in the fridge making it a perfect make ahead dish.
Miso-Curry Winter Squash: Tofu, Kale, Cilantro adapted from Super Natural Every Day
12 ounces delicata or acorn squash
1/4 cup extra-virgin olive oil
1/4 cup white miso
1 tablespoon red Thai curry paste
14-ounces extra-firm tofu, cut into small cubes
6 baby red potatoes, quartered
2 tablespoons fresh lemon juice
1 1/2 cups chopped kale leaves
2/3 cup chopped fresh cilantro
Preheat the oven to 400F with a rack in the middle of the oven. Cut the squash in half lengthwise and use a spoon to clear out all the seeds. Cut into 1/2-inch thick half-moons.
In a medium bowl, whisk together olive oil, miso, and curry paste. Combine the tofu, potatoes, and squash in a large bowl with 1/3 cup of the miso-curry paste. Use your hands to toss well, then turn the vegetables onto a rimmed baking sheet and arrange in a single layer.
Roast for 25 to 30 minutes, until everything is tender and browned. Keep a close watch as the vegetables can go from browned to burned in a flash.
In the meantime, whisk the lemon juice into the remaining miso-curry paste, then stir in the kale until coated.
Toss the roasted vegetables gently with the kale and cilantro. Serve family style in a large bowl or on a platter.