Lemon Tahini Zesty Tofu Quinoa Burgers with Stuffed Delicata Squash

Last night I was craving falafels, but I didn’t have any fava beans on hand (d’oh!).  I had to satisfy my craving so I decided to whip up a tasty replacement!  As with any new recipe, it becomes a science experiment in the kitchen testing flavors and consistencies, hoping the end result is as scrumptious as the idea in your head.  These did not disappoint!  The local delicata squash has been my absolute favorite this season (I’m sure you’ll notice it’s appearance in my recipes); it has such a smooth, buttery consistency that’s paired with unparallelled sweetness.  These simply-stuffed delicatas showcased the pure, natural flavors (and might I add, drool worthy!  Joey said he could eat 4 squashes himself they were so amazing.  I’ll take that pat on the back anytime!).  This meal may be almost free of time, but certainly not free of flavor & nutrition!

Tofu-Quinoa Tahini Patties


  • 1 package organic extra firm tofu
  • 2 cups cooked quinoa (1 cup quinoa, 2 cups water, bring to a boil, cover & turn heat to low, ready in 15 – 20 minutes.  Fluff with a fork.)  I mixed organic white & red quinoa.
  • 4 Tablespoons organic tahini
  • 1 teaspoon organic garlic powder
  • Grape seed oil to pan-fry
  • salt & pepper to taste

Stuffed Delicata Squash


  • 2 Delicata squashes, cut in half, seeds removed
  • 1 bunch of leafy greens, steamed (I ALWAYS save my beet greens & used them in this dish)

Lemon-Tahini Dressing


  • Juice of 1 lemon
  • 3 Tablespoons tahini
  • 2 teaspoons raw agave nectar
  • Salt & pepper to taste
  • Optional: Cayenne pepper & paprika to taste


  1. Preheat your oven to 425 degrees.  Place your squashes face-down in a baking dish and fill with 1 inch of water.  Pop them in the oven to roast for about 20-25 minutes, until the squash is tender.
  2. Blend your tofu into crumbles.  Add half of your cooked quinoa (1 Cup) and tahini.  Blend until combined.  Take a little taste of the mixture and adjust seasonings if necessary.
  3. Form your mixture into patties (I made small bite-sized patties; they are also great as a burger).  Make sure to wet your hands when you form your patties as the mixture tends to stick. Whichever shape your form, make sure they are 1/2 inch thick!
  4. Turn your oven off and let your squash sit in the heated oven. Heat up your skillet & add your grape seed oil.  Fry patties on each side until golden (5-7 minutes on each side).  Place your finished patties on a baking sheet and place in the oven to keep warm.
  5. In a bowl, whisk together you lemon-tahini sauce ingredients.  Adjust seasonings if needed.
  6. In a saucepan, steam your greens.  Once they are tender, add salt & pepper to taste and set aside.
  7. Remove the squash from the oven and carefully drain the water; plate the squash.  Drizzle with extra virgin olive oil, salt & pepper to taste.  Divide the remaining 1 Cup of cooked quinoa between your squashes and top with your steamed greens.  Plate the burgers and drizzle the lemon-tahini dressing.
  8. Enjoy eating whole!

9 thoughts on “Lemon Tahini Zesty Tofu Quinoa Burgers with Stuffed Delicata Squash

  1. Elisa,
    I was just thinking about what to make for dinner and this looks fabulous! I really appreciate your blog as so many people are foolish enough to think gluten free vegan can’t be delicious. All your food looks decadent and healthy!

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