Doctor In The Kitchen: Butternut Squash Pasta, Tofu Steaks, Kale Salad, and Strawberries

My nieces were visiting this week and one of them made this amazing meal. So I do not have the exact recipe, but I think they are easy to find online.

She made pasta with vegan butternut squash sauce using the butternut a neighbor gave us.

She made the tofu steaks by grilling them with cornstarch and spices. I have my own recipe for tofu steaks below. Both versions are very yummy!

The kale salad was simple: Hand torn kale with white truffle oil, lime juice, and balsamic vinegar. Topped with a sprinkle of chia seeds. It was so yummy!

*To make the Tofu Steaks:

Take 2 packs of 12-16 Extra Firm Tofu. Squeeze out the excess water. Cut the square horizontally and then diagonally to form triangles, 4 from each pack. Marinade in 1:1 lime juice and soy sauce for about 20 minutes. Bake at 450 degrees F for about 20 minutes.

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