- 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
- Tamari soy sauce
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 resembles scrambled eggs even though it has no eggs, the tofu is the protein and the carrots and squash give it it’s yellow coloring. This is best served hot.