RECIPE :: Tofu and squash crumble

Ingredients
2tbsp of olive oil,
1 red onion (finely chopped),
3 cloves of crushed garlic,
1 handful of fresh parsley (roughly chopped),
1tsp of salt,
250g of firm tofu,
750ml plus 2tbsp of unsweetened milk,
1tbsp of arrowroot and
1 large butternut squash.

Crumble
100g of ground cashew nuts,
125g of flour,
½ tsp of salt,
½ a handful of fresh parsley (finely chopped) and
50g of butter.

Method
1) Pre-heat the oven to gas mark 4 / 180C / 350F.
2) Fry the onion with the olive oil over a medium/low heat for 8 minutes adding the garlic at the last minute.
3) Place the fried onion, parsley and salt into a blender and liquidize.
4) Cut the tofu into 2cm cubes and coat with the parsley paste. Marinade for at least 1 hour.
5) Bring 500ml of milk to the boil. Lower the heat to a simmer. Combine the remaining 2tbsp of milk with the arrowroot and mix with the hot milk. Continue simmering until thickened. Remove from the heat.
6) Cut the squash into 2cm cubes and place into a Pyrex bowl and mix with the tofu and milk.
7) To make the crumble; combine all the crumble ingredients except the butter and mix well. Add in the butter and make into fine breadcrumbs.
8) Cover the top of the squash and tofu with the crumble and bake for 30-35 minutes or until golden brown.