crispy tofu stuffed sweet spicy acorn squash

Crispy Tofu Stuffed Sweet and Spicy Acorn Squash

Servings 2 -4


  • Crispy Tofu Stuffed Sweet and Spicy Acorn Squash
  • For the Tofu:
  • 1 12 ounce block of House Foods Organic Extra-Firm Tofu, drained and cubed
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce or Tamari
  • 1 tablespoon cornstarch flour or arrowroot powder
  • For the Acorn Squash:
  • 2 medium acorn squash evenly halved and seeded
  • 2 tablespoons butter softened
  • 1 tablespoon Sriracha Chili Sauce
  • 2 tablespoons sugar or brown sugar
  • 2 tablespoons maple syrup optional
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat oven to 400 degrees.
  2. Line two rimmed baking sheets with foil or parchment paper.
  3. Tofu:
  4. Gently squeeze tofu block in between clean palms over sink to drain.
  5. Cut the tofu into one-inch cubes.
  6. Place the tofu cubes on a paper towel and layer another paper towel on top. Place a cutting board or plate on top and then a large can on top of that, gently draining out any excess moisture.
  7. In a large bowl or plastic bag, toss the tofu cubes in 1 tablespoon of olive oil, 1 tablespoon soy sauce and 1 tablespoon of starch or flour until well coated.
  8. Place on baking sheet and bake for 25-30 minutes (tossing halfway) until tofu has crispy deep golden brown edges. I find that 28 minutes is the exact cooking time for my oven.
  9. Let cool on a wire rack.
  10. Acorn Squash:
  11. Cut the acorn squash in half at equator to create even halves and remove seeds and pulp from cavity.
  12. If needed, slice off a bit from the bottom to stabilize, so that it can sit evenly.
  13. In a small mixing bowl, mix butter, Sriracha, sugar and syrup if using.
  14. Brush mixture all over the tops and insides of the acorn sqaush.
  15. Bake for approximately 1 hour until fork tender.
  16. Add tofu to acorn squash hollows.
  17. Garnish with sesame seeds, if desired.