Photo of Tofu, broccoli and pumpkin with creamy tahini sauce by WW

Tofu, broccoli and pumpkin with creamy tahini sauce

8
5
5
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Easy

Ingredients

Firm tofu

450 g, drained, cut into 8 pieces

Soy sauce

1 tbs

Butternut pumpkin

900 g, cut into 4cm pieces

Garlic

2 clove(s), thinly sliced

Olive oil

1 tbs

Broccoli

1 head(s), cut into florets

Tahini

2 tbs

99% fat-free plain yoghurt

2 tbs

Lemon juice

2 tbs

Sriracha sauce

1 tsp

Pumpkin seeds (pepitas)

2 tbs, toasted

Instructions

  1. Preheat oven to 220°C. Pat tofu dry with paper towel. Marinate tofu in soy sauce in a small bowl for 10 minutes.
  2. Place pumpkin and garlic on a baking tray. Drizzle with half the oil. Season with salt and pepper. Bake for 15 minutes. Meanwhile, toss broccoli with remaining oil in a bowl. Season with salt and pepper. Add broccoli and tofu to tray. Bake for a further 20-25 minutes.
  3. Meanwhile, combine tahini, yoghurt, lemon juice, sriracha and 2 tablespoons water in a small bowl. Season with salt. Drizzle vegetables and tofu with sauce. Serve sprinkled with pepitas.