Stuffed Squash with Smashed Sweet Potatoes and Tofu Steaks



  • 2 winter squashes, cut in half & deseeded (I used delicata squash)
  • 6 medium organic sweet potatoes, cubed & steamed until tender
  • 2 Tablespoons organic non-dairy butter spread
  • 2 Cups cooked quinoa (1 cup quinoa, 2 cups water) – I used organic red quinoa
  • 1 lb organic extra firm tofu, sliced into tofu steaks (thickness depends on your preference)
  • 1 Tablespoon Old Bay seasoning
  • 1 bunch of organic kale (I had red organic kale on hand), washed & chopped
  • Salt & pepper to taste
  • Optional: 1 Tablespoon maple syrup (for the smashed sweet potatoes)


  1. Preheat your oven to 375 degrees.  Place your squash face-down in a baking dish with filled with 1inch of water an steam until the squash is soft (about 20-30 minutes).
  2. On a greased baking sheet, lay your tofu steaks and sprinkle with Old Bay spice.  Bake for about 15 -20 minutes on one side, then flip over and bake for another 15 minutes.  Add salt & pepper to taste, if needed.oven
  3. While the squash & tofu are baking, steam your kale until tender.  Add salt & pepper to taste.steamed kale
  4. Using your steamed sweet potatoes, add your non-dairy butter spread and smash until your potatoes are creamy.  Add salt & pepper to taste, plus maple syrup if desired.smashed sweet potatoes
  5. Once your squash is steamed, it’s time to stuff those babies!squash Layer the bottom with your cooked quinoa.  quinoa stuffedAdd the steamed kale.  kale stuffedTop with your smashed potatoes.  Serve your tofu steaks on the side.stuffed squash
  6. Enjoy eating whole!plated

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