INGREDIENTS:
1 medium butternut squash,
½ Kabocha squash
4-5 carrots
1 medium/large onion, finely diced
1 lb. tofu, crumbled
2 Tbs. extra virgin olive oil
Tamaty soy sauce
PREPARATION:
Remove the seeds and the skin of the squash put it in a steamer and steam until soft.
Cut carrots in big chunks and steam them until very soft. Transfer the carrots and squash into a flat dish and press them with the back of a fork. In a pan, heat the olive oil and add the onions, sautéing until golden. Add the crumbled tofu to the onions, mix well, cover and sauté for 5 minutes. Add the squash and the carrot pulp to the pan, mix well. Add soy sauce let it all cook together for 5 minutes. This dish is best served hot.