I love roasting squash - it really brings out the flavors and adds a nice sweetness. In this recipe I used delicata squash, which I think is the easiest squash to cook with. It's generally smaller and has a softer skin so it's easier to cut open and you don't have to worry about peeling it. Since I was roasting the squash I thought I would try roasting the tofu as well. Many people don't like tofu because of the texture, but changing up the cooking method (as well as pressing the liquid out of it) has a big impact on the texture. Roasting or baking tofu makes it firmer and dryer and gets rid of the mushy texture that many people don't like about tofu.
This dish has a lot of pieces cooked separately, but they all fit together well. There's a great mix of textures with the fluffy quinoa, soft squash, spongy tofu, and crunchy carrots and pepitas.
Preheat the oven to 400 degrees.
Slice cube and press your tofu. Slice the squash in half. Scoop out the seeds inside and slice into 1/4 inch thick slices. Place the tofu and squash on a parchment paper lined baking sheet, sprinkle with turmeric, ginger, and paprika and roast for about 20 minutes.
Meanwhile, prepare your quinoa. Add quinoa and 1 cup water to a sauce pan. Bring to a boil. Lower heat and simmer for about 20 minutes or until the water has evaporated.
Slice carrots and saute on over medium heat for about ten minutes. Remove from the pan and add the pepitas, cooking for about 5 minutes.
All of your items should finish cooking around the same time. Divide the quinoa, tofu, squash and carrots evenly among four plates. Top with the pepitas and any sauce you would like - I used sriracha. Serve and enjoy!