Tofu, Broccoli, and Butternut Squash with Creamy Tahini Sauce
- Total Time
- 1:15
- Prep
- 0:25
- Cook
- 0:40
- 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.
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extra firm tofu14 oz, drained and blotted dry, cut into 8 equal pieces
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low sodium soy sauce1 Tbsp
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uncooked broccoli1 head(s), cut into florets (use a large head)
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extra virgin olive oil4 tsp, divided
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kosher salt1 ¼ tsp, divided (or to taste)
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black pepper½ tsp, freshly ground (or to taste)
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uncooked butternut squash2 pound(s), peeled, seeded, cut in 1 1/2-in chunks
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garlic clove(s)2 medium clove(s), thinly sliced
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tahini2 Tbsp
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plain fat free Greek yogurt2 Tbsp
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fresh lemon juice2 Tbsp
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water2 Tbsp, warm
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Sriracha hot sauce1 tsp, or to taste
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green pumpkin seeds (pepitas)2 Tbsp, toasted
- 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