Butternut Squash Tofu Salad with Toasted Hazelnuts

1. Preheat oven at 370 F. Prepare 2 cookie sheets with a liner/parchment paper.
2. In one cookie sheet spread the tofu pieces and in the other cookie sheet spread the hazelnuts.
3. Put the cookie sheets in the oven and bake. Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.
4. In the meantime combine water and squash in a saucepan. Cover, bring to a boil then boil for 5 minutes or until the squash pieces are soft.
5. When the squash is boiled remove it from the heat and let it cool for a while. Then put it into a food processor and grind into a smooth paste.
6. In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and set it aside.
7. When the hazelnuts are done take pan out of the oven and let the tofu finish cooking. Let the nuts cool then rub gently between the palms of your hands or with paper towel to remove the skin.
8. Once the tofu is cooked, take it out of the oven.
9. In a salad bowl combine all the components and mix gently so that the tofu retains its shape.
10. Garnish with more hazelnuts and/or rosemary and serve immediately.
11. This salad tastes great when warm but can also be served at room temperature.