Tofu Gratin with Avocado and Kabocha Squash

Tofu Gratin with Avocado and Kabocha Squash

Easy and healthy! The fluffy baked kabocha squash and avocado make a great combination/ You can also make a vegan version by omitting the cheese.

Ingredients: 1 serving

Kabocha squash
80 g (without the seeds)
1/2 block
1 teaspoon
Sliced cheese
1 slice


1. Wrap the tofu with a paper towel, put a weight on top and leave it for 10 minutes to drain the excess water. Once drained, mix well with the miso.
2. Cut kabocha squash into 5 mm cubes, and grill until browned on both sides. Cut avocado in half lengthwise, remove the seeds, and slice.
3. Spread half of the Step 1 mix into an ovenproof dish, and top with alternating layers of the Step 2 kabocha and avocado. Top with the remaining Step 1 mix and cheese.
4. Bake in a toaster oven (1000 W) for 7-8 minutes. It's ready when the cheese has browned.

Story Behind this Recipe

My family told me that they wanted to eat a kabocha squash gratin, but it takes so much time to cook the white sauce... so I came up with this easy and healthy recipe.