Squash "Blossoms" are a really great versatile shell for stuffing, and more importantly, act as the eponymous donor to the finest supper club in all of Brooklyn (the Mayim Bialik Supper Club, of course). The blossoms have a very light flavor, while adding a wonderfully tender and subtle outer skin. This stuffing recipe is very easy, inexpensive, and delicioso.
Tofu Filling (vegan)
1 package of flavored extra-firm tofu pressed and drained* (we used garlic and pepper)
1/4 cup nutritional yeast (use more as needed)
1/2 cup chopped fresh oregano
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp crushed red pepper or paprika
1/2 tsp liquid smoke
After the tofu has been drained and pressed, mash well until there's a mostly smooth consistency with small chunks throughout. Add nutritional yeast and stir. Continue with other ingredients, tasting small amounts throughout to ensure the balancing of flavors.
Stuffing the blossoms was tricky. We thought we could use a makeshift "pastry bag" (which was a sandwich bag with a small hole cut out on the bottom corner), but turns out using your fingers works best... Once they're stuffed, spray a frying pan with some cooking spray and fry the blossoms for about 1.5 min on each side. Season with a little salt and pepper.
This recipe can have endless variations, so if you find one that works and tastes good, please share.
*Greg's 15min drained and pressed tofu works wonders if you don't have time to wait: Take one clean cloth or paper towel and place it on a plate. Fold the cloth/towel into a square and lay the tofu on top so it sits about 1 inch in all directions from the outer edge of the folded cloth/towel. Take a second plate and flip it so the top-side is facing down and then place it on top of the tofu. Now use a heavy object (ie phone book or whateves) and gently place it on top of the second plate so a balanced pressure is upon the tofu. After 10min remove cloth/towel, drain bottom plate, and squeeze out excess water from cloth. Replace towel and repeat pressing for 5 more min.