Aleppo Spiced Roast Bowls with Cinnamon Brown Sugar Kabocha + Vegan Tzatziki

Yields: 4 Servings

From The Hodo Kitchen

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Ingredients

Aleppo Spiced Tofu:

• 1 (10oz) package Hodo Extra Firm, sliced into rectangular slabs LOCATE PRODUCT

• 2 tbsp Aleppo pepper, crushed

• 2 tbsp Hungarian paprika

• 1 tbsp cumin, ground

• 1 tbsp fennel, ground

• 2 tbsp coriander, ground

• 1/2 tbsp mint, dried

• 1/4 tsp nutmeg

• 1 tsp sumac

• 1/2 tsp long pepper, ground

• 1 tsp kosher salt

• 1/2 tsp sugar

• 1/2 c extra virgin olive oil, or EVOO

Roasted Kabocha and Pearl Onions:

• 1/2 Kabocha / 4 slices

• 2 tbsp EVOO

• 1 cup pearl onions

Cinnamon-Rub:

• 3 tbsp brown sugar

• 2 tsp cinnamon, ground

• 1/4 tsp cumin, ground

• 1/4 tsp mace, ground

• 1/4 tsp ginger, ground

• 1/4 tsp garlic granules

• 1/2 tsp kosher salt

Tzatziki

• 1 Japanese cucumber, grated, drained

• 1 cup soy yogurt

• 2 tbsp lemon juice

• 1 clove garlic, minced

• 1 tsp dill, chopped

Instructions

1. Drain tofu and pat dry. Mix together Aleppo-Spice rub ingredients and rub on tofu. Marinade overnight. Place on parchment on baking sheet. Roast in oven 400F for 25 minutes

2. Par-steam kabocha, cut into slices. Pat dry. Brush with EVOO. Toss pearl onions with EVOO and salt. Mix together cinnamon-rub ingredients and sprinkle onto kabocha. Place kabocha and onions on parchment on baking sheet. Roast in oven 400F for 35 minutes until kabocha is tender and onions is translucent.

3. Whisk together all Tzatziki ingredients