Tofu, broccoli and butternut squash with creamy tahini sauce

Name: Tofu, broccoli and butternut squash with creamy tahini sauce
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Middle Eastern,Canadian
Ingredients: 14 oz Extra firm tofu drained and blotted dry, cut into 8 equal pieces; 1 tbsp(s) Low sodium soy sauce; 1 head(s) Broccoli cut into florets (use a large head); 4 tsp(s) Olive oil divided; 1.25 tsp(s) Kosher salt divided (or to taste); 0.5 tsp(s) Black pepper freshly ground (or to taste); 2 pound(s) Butternut squash peeled, seeded, cut into 1½-in chunks; 2 clove(s), large Garlic thinly sliced; 2 tbsp(s) Tahini; 2 tbsp(s) Plain fat free yogurt; 2 tbsp(s) Fresh lemon juice; 2 tbsp(s) Water warm; 1 tsp(s) Sriracha hot sauce (or to taste); 2 tbsp(s) Green pumpkin seeds (pepitas) toasted

Points® value

Total Time

1 hr 5 min

Prep

25 min

Cook

40 min

Serves

Difficulty

Easy

To toast the pepitas, spread on a small sheet pan, spray with cooking spray and toast until golden, about 3-5 minutes in the oven.

Ingredients

Extra firm tofu

14 oz, drained and blotted dry, cut into 8 equal pieces

Low sodium soy sauce

1 tbsp(s)

Broccoli

1 head(s), cut into florets (use a large head)

Olive oil

4 tsp(s), divided

Kosher salt

1¼ tsp(s), divided (or to taste)

Black pepper

½ tsp(s), freshly ground (or to taste)

Butternut squash

2 pound(s), peeled, seeded, cut into 1½-in chunks

Garlic

2 clove(s), large, thinly sliced

Tahini

2 tbsp(s)

Plain fat free yogurt

2 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Water

2 tbsp(s), warm

Sriracha hot sauce

1 tsp(s), (or to taste)

Green pumpkin seeds (pepitas)

2 tbsp(s), toasted

Instructions

Preheat oven to 450°F.
Marinate tofu in soy sauce in a small bowl for 10 minutes.
Toss broccoli with 2 tsp oil, ½ tsp salt and ¼ tsp pepper in another bowl.
Toss squash with remaining 2 tsp oil, ½ tsp salt, remaining ¼ tsp pepper and garlic on a large sheet pan (at least 12- X 16-in); bake 15 minutes. Remove pan from oven and stir; move squash to one side of pan.
Spread broccoli out on other side of pan; nestle tofu down center of pan, making sure each piece makes contact with pan. Return to oven; cook until squash is tender, 20-25 minutes.
Meanwhile, combine tahini, yogurt, lemon juice, water, remaining ¼ tsp salt, and sriracha to taste in a small bowl.
Plate tofu and vegetables; drizzle with tahini sauce and sprinkle with pepitas.
Serving size: 2 pieces tofu, 1 1/4 c vegetables, 1 1/2 Tbsp sauce, 1/2 Tbsp pepitas

Tofu, broccoli and butternut squash with creamy tahini sauce

Ingredients

Instructions

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