1 delicata squash, sliced into approx. ¼ inch slices
½ package tofu, cubed
1 cup crimini mushrooms
splashes of rice vinegar
1 bunch kale (6 leaves or so)
salt & pepper
1 cup (or so) cooked brown rice
pinches of red pepper flakes
toasted almonds and sesame seeds
Preheat oven to 400 degrees.
Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.
Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.
Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they're golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar, and continue cooking for another few minutes. Remove from the pan and set aside.
You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it's wilted and the edges are just a bit crispy. Remove from the oven and chop it.
Assemble your bowls with rice, veggies, tofu, and sauce. Top with almonds and/or sesame seeds for crunch.
Recipe by Love and Lemons at https://www.loveandlemons.com/roasted-delicata-squash-ginger-miso-gravy/