Squash and Tahini Tofu Bowl
Ingredients
- 1 cup sorghum
- 2½ cups water
- 1 delicata squash, washed, seeds removed, and sliced into ¼-inch half-moons
- 2 teaspoons olive oil + 1 tablespoon
- 1 recipe Tahini Tofu (recipe link above)
- 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)
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