Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce

Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce

Total Time
1 hr 15 min
25 min
40 min
Sheet-pan meals make cooking easier than ever. This one can be a tasty and savory side dish or a great vegetarian main. To toast pepitas, spread them out on a small sheet pan, spray with cooking spray, and bake in a 375°F oven until golden, about 5 to 7 minutes.


Extra firm tofu

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

Low sodium soy sauce

1 Tbsp


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

Extra virgin olive oil

4 tsp, divided

Kosher salt

1¼ tsp, divided

Black pepper

½ tsp, divided

Uncooked butternut squash

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


2 clove(s), thinly sliced


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


  1. Preheat the oven to 450°F. In a small bowl, marinate the tofu with the soy sauce for 10 minutes.
  2. In a medium bowl, combine the broccoli, 2 tsp oil, ½ tsp salt, and ¼ tsp black pepper.
  3. On a large sheet pan (at least 16 by 12 inches), toss the squash, garlic, ½ tsp salt, and remaining 2 tsp oil and ¼ tsp black pepper. Bake for 15 minutes. Remove the pan from the oven and stir.
  4. Move the squash to 1 side of the sheet pan and arrange the broccoli on the other side of the pan. Nestle the tofu in the center of the pan, making sure each piece makes contact with the pan. Continue to bake until the squash is tender, 20 to 25 minutes.
  5. Meanwhile, in a small bowl, whisk the tahini, yogurt, lemon juice, sriracha, water, and remaining ¼ tsp salt.
  6. Divide the tofu and vegetables among 4 plates. Drizzle with the tahini sauce and sprinkle with the pepitas.
  7. Serving size: 2 pieces tofu, 1¼ cups vegetables, 1½ tbsp sauce, and 1½ tsp pepitas