
Tofu, broccoli & butternut squash with creamy tahini sauce
5
3
3
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
25 min
Cook
40 min
Serves
4
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
Sriracha hot sauce
1 tsp, or to taste
Green pumpkin seeds (pepitas)
2 Tbsp, toasted