Squash Tofu Steak Hachée

1.Preheat the oven to 400°F (200°C).

2.In a large baking dish, toss the cubed squash with 1 tablespoon of olive oil, smoked paprika, dried thyme, salt, and pepper. Roast in the preheated oven for 25-30 minutes, or until tender.

3.While the squash is roasting, prepare the mashed potatoes. Place the quartered potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain the potatoes and return them to the pot.

4.Add the vegan butter and plant-based milk to the pot with the potatoes. Mash the potatoes until smooth and creamy. Season with salt and pepper to taste. Keep warm.

5.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced tofu and cook until browned and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.

6.In the same skillet, add the chopped onion and minced garlic. Sauté until softened, about 2-3 minutes.

7.Add the roasted squash, cooked tofu, soy sauce, and tomato paste to the skillet. Stir to combine and cook for an additional 2-3 minutes. Season with salt and pepper to taste.

8.In another skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced bell peppers, zucchini, and carrot. Sauté until the vegetables are tender-crisp, about 5-7 minutes. Season with salt and pepper to taste.

9.To serve, divide the mashed potatoes among plates. Top with the squash tofu steak hachée and sautéed vegetables. Enjoy!