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butternut squash and black bean quinoa bowls with vegan chipotle sauce

Tofu. I feel like people can have one of two reactions to that word. There’s either a scrunched up nose and “uh no thank you” or there’s an enthusiastic “I love tofu!” I happen to be in the latter of those two and I’m certain that people who are in the other group just haven’t had good tofu. Truth.

One of my favorite quick dinners is tossing cubed firm tofu in a homemade teriyaki sauce or BBQ sauce, and roasted until crispy yet chewy. I seriously crave that stuff. Yeah – I crave tofu. So when I got the chance to try some Mori-Nu Tofu I was beyond excited for three main reasons. One: because I just gosh darn love the stuff. Two: because of Mori-Nu’s awesome packaging, their tofu requires absolutely no refrigeration. Genius. Three: You don’t have to press or drain the liquid out of it before cooking with it. For tofu lovers out there – you know how great that is.

Oh and did I mention reasons four, five, and six which are that it is made of non-GMO soy with no preservatives, is certified gluten-free, and they have two organic varieties. Yes, yes, and yes.

Okay, so enough about the awesome Mori-Nu Tofu – let’s talk about these bowls of pure yumminess, shall we? So we’ve got a base of quinoa. To that I added some roasted butternut squash, black beans, and jalapenos. And some spices for that flavah.

After tossing that all up I threw on some cilantro, more jalapenos, and then drizzled it with a chipotle sauce made with – you guessed it – TOFU! While the butternut squash and black bean quinoa mixture is super tasty on it’s own, the chipotle sauce totally makes this meal. It’s smoky chipotle flavor with the cumin and chili powder of the quinoa mixture is spot on. Plus, any super creamy sauce is a-okay in my book, and instead of being filled with cheese and cream, it’s tofu!

I bet with all of this tofu talk you’d like to get your hands on some Mori-Nu too, wouldn’t ya? Not only could you win an assortment of Mori-Nu Tofu and a tofu recipe book, but you could win a $100 Visa gift card! Who wouldn’t like some extra cash to buy a fancy new Halloween costume? That’s what I thought. Sexy kitten was so last year. Check out the Rafflecopter below to enter!

Mori-Nu Tofu Prize Package ($130 ARV):

$100 Visa gift card

Mori-Nu Tofu recipe book ($20)

6 packs of assorted Mori-Nu Tofu ($10) Official Rules: http://bit.ly/1pIXFbJ

Don’t forget to check out Mori-Nu on Facebook, Twitter, and Pinterest!

This is a sponsored conversation written by me on behalf of Mori-nu. The opinions and text are all mine.

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butternut squash and black bean quinoa bowls with vegan chipotle sauce

Print Rate
Servings: 4 large servings

Ingredients

for the chipotle sauce

  • 12 oz Mori-Nu soft silken tofu
  • 2-3 tbsp chipotle en adobo sauce depending on how spicy you would like it
  • juice of 1 lime
  • 1/2 tsp cumin
  • 1/2 tsp salt

for the butternut squash:

  • 1 medium butternut squash peeled, seeds removed, and diced
  • 1 tbsp olive oil
  • 1 tsp sea salt

for the quinoa:

  • 1 cup dry quinoa
  • 2 cups of water
  • dash of salt

for the rest:

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 red bell pepper seeds and stem removed and finely diced
  • 1 jalapeño seeds and stem removed, and finely diced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp salt
  • 1 15 oz can black beans, drained and rinsed
  • chopped cilantro for topping
  • additional diced jalapeño for topping

Instructions

For the chipotle sauce:

  • Combine all ingredients in small food processor and puree. Refrigerate until ready to use.

For the butternut squash:

  • Preheat oven to 400 degrees F.
  • Line baking sheet with foil.
  • Toss cubed butternut squash with olive oil and sprinkle with sea salt.
  • Place on prepared baking sheet and place in preheated oven.
  • Roast for 40-50 minutes, until squash is tender. Toss the squash halfway through.

For the quinoa:

  • Combine dry quinoa with 2 cups of water and salt in small pot.
  • Bring to a boil, then reduce heat and cover with lid.
  • Simmer until quinoa is sprouted, 15-18 minutes.

For the onions and peppers:

  • Heat olive oil over medium-high heat in large skillet.
  • Add onion and red bell peppers, cooking until they begin to soften, about 5 minutes.
  • Add jalapeño, cumin, chili powder, and salt, and cook another 3-4 minutes.
  • Add black beans and stir to combine. Remove from heat.

To put it all together:

  • Add quinoa and butternut squash to skillet (if it's large enough - if not, put it all in a large bowl) and toss with onion, pepper, and bean mixture.
  • Scoop into bowls or on plate.
  • Drizzle with chipotle sauce and then top with chopped cilantro and diced jalapenos.
  • Serve and enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

Butternut Squash and Black Bean Quinoa Bowls with Chipotle Sauce

 

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  1. For those that scrunch their nose at tofu, I’d say this recipe is a great place to start! That sauce looks so creamy, I would have never guessed it was made from tofu.
    And I have to confess, I have never tried roasting it. A vegetarian food blogger who has never roasted tofu…something is definitely wrong here! Thanks for the reminder. 🙂

  2. This looks so good. Can’t wait to try it. Question: I am a cancer survivor and have 13 nodules on my thyroid so I am not suppose to have any tofu (love the stuff 🙁 ) Is there anything I can use in place of the tofu to make that yummy dressing?
    Thanks!!

    1. Thanks Cathy! I bet you could do something similar with plain Greek yogurt. It might be a bit thinner consistency than the tofu, but I bet it will taste just as delicious 🙂