Baked Tofu and Macaroni

This is a macrobiotic recipe from Recalled by Life, by Anthony Sattilaro. Dr. Sattilaro survived a prostate cancer that had spread to his bones by combining standard medical treatment with macrobiotic nutrition. He was guided by Michio Kushi (1926 – 2014), who originally introduced modern macrobiotic nutrition to the USA in the early 1950s. (You can tell by the combination of ingredients, such as sesame oil, tahini, miso, and kuzu, that it is a macrobiotic recipe.)

The finished recipe is a casserole filled with elbow macaroni, covered with a sauce made from butternut squash, tofu, miso, and tahini, which is a shade of yellow. In spite of this reminiscent coloration,  it will not remind you of macaroni and cheese, but is nevertheless an excellent squash and macaroni dish.

1 tablespoon sesame oil
1 onion, diced
1 small butternut squash, peeled and cubed
½ cup water
8 ounces tofu, drained
¼ cup tahini
3 tablespoons kuzu or arrowroot, dissolved in ¼ cup water
1 tablespoon shiro miso
½ teaspoon dried basil
4 cups cooked elbow macaroni
parsley for garnish

Preheat oven to 350° F.

  1. Sauté onion in oil, 2 minutes; add squash and water and steam 10 minutes or until squash is soft. Meanwhile put tofu, tahini, arrowroot mixture, and miso in a blender to blend until creamy.
  2. Combine squash mixture, basil, tofu mixture, and macaroni and turned into an oiled casserole.
  3. Cover and bake for 20 minutes. Uncover and allow to brown about 10 minutes. Garnish with parsley.

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