Roasted Chayote with Herbs and Tofu (or Goat Cheese)

Chayote Asado con Hierbas y Tofu (o Queso de Cabra)
Servings: 2as a light main dish, 4 as a side
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Ingredients

  • 4largechayotes, peeled (if you wish), pitted and cut into ¾-inch chunks
  • 2tablespoons olive oil
  • Salt and cracked black pepper
  • 2tablespoons fresh lime (or lemon or other tart citrus) juice, plus a little finely grated zest from the rind
  • 8ounces (about 1/2 package) fresh silken tofu OR 4 ounces fresh goat cheese (a not-too-briny feta works well too), broken into large chunks
  • 3tablespoonsGreen Chile Adobo

Instructions

Turn on the oven to 425 degrees and adjust the rack to the middle. (If your oven has a convection setting, this is a good time to turn it on.)

Toss the chayote with the olive oil and a generous amount of salt (usually about ½ teaspoon) and cracked pepper (usually about ¼ teaspoon).  Spread it onto a rimmed baking sheet, slide it into the oven and roast, turning every few minutes, until the chayote is beautifully browned and tender, about 25 minutes.

Remove from the oven and toss with lime juice, lime zest, and 3 tablespoons of the Green Chile Adobo. Divide between four warm serving plates and gently fold the tofu into the chayote with a spoon (if you’re using cheese, scatter it on top). If you have any leftover parsley or cilantro, sprinkle some on each plate and you’re ready to eat.  This makes a perfect taco filling (especially layered with black bean refritos); served over greens such as baby arugula or watercress, it becomes a robust salad.

Comments

    1. It’s on the last paragraph of the instructions, “Remove from the oven and toss with lime juice, lime zest, and 3 tablespoons of the Green Chile Adobo.” Provecho!!

  1. I also roast the Chayote and either roast it in butter and then put some cinnamon and sugar on top and eat as a dessert.

    Lately, I’ve roasted it on the stove top w/some lemon/line juice and crushed garlic and then mixed it with my rice when the rice is almost cooked, along with roasted broccoli and thinly sliced cabbage and onion, also roasted. Makes the rice into almost a full meal.

  2. One of my favorite ways to prepare chayote is to halve it (remove pit) drizzle with olive oil, salt and pepper. Once roasted and tender top with toasted pine nuts and goat cheese crumbled on top. Love it!

  3. It’s supposed to read “This recipe was absolutely amazing !!! Thank you for the recipe everyone in my family loved it!!!”

    1. How did it go? I think the lemon would give it a whole ‘nother dimension of flavor. Did it work out?

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