Photo of Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce by WW

Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce

SmartPoints® value per serving
Total Time
1 hr 15 min
25 min
40 min
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.


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


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