Chard, Delicata Squash, and Tahini Tofu Bowl with Sorghum

A nourishing bowl of delicious fall vegetables and a fun grain- sorghum! The tahini tofu is so delicious, you’ll want to eat it by itself!

Bowl:
1 cup sorghum
2 1/2 cups water
1 delicata squash, washed, seeds removed, and sliced into 1/4-inch half-moons
2 teaspoons olive oil + 1 tablespoon
1 recipe Tahini Tofu
1 bunch Swiss chard (I used rainbow, but any type will do)
2 garlic cloves, minced
2 teaspoons red wine vinegar
salt and pepper to taste
2-3 tablespoons tahini, for drizzling (I like Philly’s local Soom tahini because it is so wonderfully nutty)

Tahini Tofu:
1 package extra-firm tofu, drained
1 tablespoon low sodium soy sauce or low-sodium tamari, if gluten-free
1 tablespoon olive oil
2 teaspoons maple syrup
2 teaspoons Dijon mustard
1 tablespoon tahini

View the full recipe at Nourishing Matters →