Orange Glazed Tofu with Acorn Squash and Whole Wheat Noodles

I have become on the fence about tofu.  Tofu-haters might say what took you so long.  But, I have always loved tofu in all its forms.  Recently, I have really begun to consider the ecological implications of farming soya beans.  And, tofu hater and meat-eaters shouldn't feel that they are out of this, soy has become so much part of our food economy, it is right after corn production-wise.  At some point, tofu was on the menu all the time at our home, and now, we eat it much less often--and use beans and lentils and quinoa as a protein source.  When it is on the menu, we are using organic to lessen the pesticides that impact them.  Alright, let me climb down from my soapbox.

I do love crispy oven baked tofu (as does Belle), so moderation my friend.  the other night, I sliced up some tofu, spritzed it with oil, placed it in the oven.  At the same time, I boiled some pasta and used some of the boiling water to steam some acorn squash.  I made a glaze of orange juice, sage, ginger, garlic, soy sauce, pinch of brown sugar, agave nectar, and water (basically, combine in a saucepot and simmer).  Then, at the last minute, sautee some garlic, toss in the al dente pasta, brown slightly, add tofu and acorn squash, add glaze.  Serve.  This meal was very low work and quick. I spent much of my time playing with Belle rather than cooking which was the goal on a night when Maybelle's Dad was working.