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Tofu and Bottle Gourd Squash

Tofu and Bottle Gourd Squash

Serves 4-6


  • 1/2 block extra firm tofu (about 6 oz)
  • 1/2 tsp seasoned salt
  • 1/2 tsp paprika
  • 4 Tbsp olive oil, divided use
  • 1/2 medium onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 tsp dry basil
  • 1/2 tsp dry oregano
  • 1/2 tsp kosher salt
  • 1/2 c water
  • 1 bell pepper (any color) chopped in 1/2 inch dice
  • 2 plum tomatoes, finely chopped or 8 oz canned diced tomatoes, drained
  • 1 medium bottle gourd (opo) squash, peeled, seeded and cut into 1/2 inch cubes
  • 2 Tbsp Parmesan cheese, grated


  1. Rinse tofu thoroughly and cut into 1/4 inch dice.
  2. Drain on clean kitchen towel for at least 30 minutes.
  3. Pat dry and toss in bowl with seasoned salt and paprika.
  4. Heat 2 Tbsp olive oil in large skillet over medium heat and add tofu.
  5. Brown on all sides and put aside in bowl.
  6. Add remaining 2 Tbsp oil to skillet and add onion, sauteing until lightly browned (about 3 minutes).
  7. Add garlic, basil, oregano and salt and saute another minute to release flavors.
  8. Add water, bell pepper, tomatoes, and bottle gourd squash and stir well. Cover and simmer over low flame for 8 minutes.
  9. Add tofu; saute uncovered until all the liquid is absorbed, stirring often.
  10. Serve warm with a sprinkle of Parmesan cheese.

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