Roasted Butternut Squash with Coconut Buckwheat, Orange-Glazed Tofu and Pepita Crunch

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a large baking tray and toss with 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and the smoked paprika. Roast for 30 to 35 minutes, turning halfway, until tender and well browned.

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   2. Meanwhile, place the buckwheat in a medium saucepan with the light coconut milk, water, half of the chopped garlic, half of the grated ginger, 1/2 tsp salt, and 1 tsp olive oil. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until tender and the liquid is absorbed. Turn off the heat and let it rest for 5 minutes; then fluff with a fork.

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   3. Pat the tofu very dry with paper towels. Toss it in a bowl with the cornstarch, 1 tbsp tamari, and a pinch of black pepper until lightly coated.

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   4. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the tofu for 6 to 8 minutes, turning on several sides, until crisp and golden. Transfer to a plate.

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   5. In the same skillet, add the orange juice, orange zest, 1 tbsp tamari, maple syrup, rice vinegar, the remaining garlic, and the remaining ginger. Cook for 2 to 3 minutes over medium heat until slightly reduced and glossy.

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   6. Return the tofu to the skillet and toss with the glaze for 1 to 2 minutes, until well coated.

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   7. For the crunch, toast the pumpkin seeds and sesame seeds in a small dry skillet over medium heat for 2 to 3 minutes, stirring often. Add the chili flakes and a pinch of salt, stir, and remove from the heat.

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   8. To serve, divide the coconut buckwheat among shallow bowls, top with the roasted squash and glazed tofu. Finish with the pepita crunch, fresh cilantro, scallions, and optional orange segments.