Tofu, broccoli and butternut squash with creamy tahini sauce
2
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • 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
1
Preheat oven to 450°F.
2
Marinate tofu in soy sauce in a small bowl for 10 minutes.
3
Toss broccoli with 2 tsp oil, ½ tsp salt and ¼ tsp pepper in another bowl.
4
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.
5
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.
6
Meanwhile, combine tahini, yogurt, lemon juice, water, remaining ¼ tsp salt, and sriracha to taste in a small bowl.
7
Plate tofu and vegetables; drizzle with tahini sauce and sprinkle with pepitas.
8
Serving size: 2 pieces tofu, 1 1/4 c vegetables, 1 1/2 Tbsp sauce, 1/2 Tbsp pepitas
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