It’s no secret just how much I love fermented foods, but despite how much I extol their virtues I realise many people don’t seek out stink when they’re hungry.

I have a philosophy pertaining to food I dislike, however, and it’s that there’s always a way to enjoy something you would otherwise loathe. For instance I despise cucumber with a passion, but bathe it in vinegar and dill for a few weeks and I’ll fight you for the last bite. I believe the same reasoning applies to preserved tofu, an ingredient we’ve yet to adopt as the beloved condiment it is in East Asian countries; If you’ve tried it (or so much as sniffed it) previously in disgust, this might just be the recipe to change your mind.

Fermented Tofu Roasted Butternut Squash with Lemon Pasta

Fermented white tofu has a creamy texture not dissimilar to dairy, and tastes more like blue cheese than any other non-actual-blue-cheese product you’ll find, so its applications are severely underrated. I dreamt up the idea for this dish whilst contemplating something to go with a bottle of Adobe sauvignon blanc I needed to finish, shortly after spotting a gorgonzola and squash recipe in a magazine.

I used Taipec brand white tofu with chilli in sesame oil for this recipe, but I am confident most other brands would suffice.

Fermented Bean Curd Roasted Butternut Squash with Lemon Pasta

Serves two
  • Directions/Method
    1. Using a pestle and mortar, grind the garlic and sea salt for the squash into a fine paste. Add the fermented tofu, olive oil, and sage. Mix to a smooth paste.
    2. Toss the squash and onions together, along with the paste, in a large bowl. Ensure all of the veg are coated with the liquid. Tip into a large roasting tray and bake at 200 degrees Celsius for 30 minutes, or until the squash is cooked through and is soft.
    3. While the squash is roasting, make the pasta sauce by combining the lemon juice, olive oil, Cheezly, salt, and garlic in a large bowl.
    4. Cook the pasta per packet instructions.
    5. When the squash is cooked, mix the pasta and its sauce together. Serve topped with the squash and fresh parsley, if desired.


Any references to teaspoons, tablespoons, cups, or any fraction thereof, are based on American measurements.

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  • http://www.laughfrodisiac.com/ Laughfrodisiac

    That looks incredible. You are such a genius when it comes to fermentation. I’m still intimidated by it…but you are quite the inspiration.

  • http://www.messyvegetariancook.com Kip

    Come over and I will make fermented things for you!

  • Kuntal Ghosh

    Can I add some rice with this recipe?

  • http://www.messyvegetariancook.com Kip

    Probably! Rice instead of pasta is a good idea.