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: 75 min
Yield: 4 servings
Ingredients: 14 oz extra firm tofu drained and blotted dry, cut into 8 equal pieces; 1 Tbsp low sodium soy sauce; 1 head(s) uncooked broccoli cut into florets (use a large head); 4 tsp extra virgin olive oil divided; 1.25 tsp kosher salt divided (or to taste); 0.5 tsp black pepper freshly ground (or to taste); 2 pound(s) uncooked butternut squash peeled, seeded, cut in 1 1/2-in chunks; 2 medium clove(s) garlic clove(s) thinly sliced; 2 Tbsp tahini; 2 Tbsp plain fat free Greek yogurt; 2 Tbsp fresh lemon juice; 2 Tbsp water warm; 1 tsp Sriracha hot sauce or to taste; 2 Tbsp green pumpkin seeds (pepitas) toasted

SmartPoints® value per serving

Total Time

1 hr 15 min

Prep

25 min

Cook

40 min

Serves

Difficulty

Easy

Sheet pan meals make cooking easier than ever. This one-pan recipe allows you to make a tasty and savory side dish for your next Sunday dinner. Warm up the home with butternut squash, broccoli, and tofu baked in the oven. Then, serve the vegetables with a tahini-yogurt sauce that has a kick to it, thanks to a touch of sriracha. To top off the dish, sprinkle toasted pepitas. 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. Serve this delicious tofu and vegetable creation as a side dish, or try it as a vegetarian main.

Ingredients

extra firm tofu

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

low sodium soy sauce

1 Tbsp

uncooked broccoli

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

extra virgin olive oil

4 tsp, divided

kosher salt

1¼ tsp, divided (or to taste)

black pepper

½ tsp, freshly ground (or to taste)

uncooked butternut squash

2 pound(s), peeled, seeded, cut in 1 1/2-in chunks

garlic clove(s)

2 medium clove(s), thinly sliced

tahini

2 Tbsp

plain fat free Greek yogurt

2 Tbsp

fresh lemon juice

2 Tbsp

water

2 Tbsp, warm

Sriracha hot sauce

1 tsp, or to taste

green pumpkin seeds (pepitas)

2 Tbsp, 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, 1/2 tsp salt, and 1/4 tsp pepper in another bowl.
Toss squash with remaining 2 tsp oil, 1/2 tsp salt, remaining 1/4 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 1/4 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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