Tofu, Broccoli, and Butternut Squash with Creamy Tahini Sauce

Total Time
1 hr 15 min
25 min
40 min
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.


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


2 Tbsp, warm

Sriracha hot sauce

1 tsp, or to taste

green pumpkin seeds (pepitas)

2 Tbsp, toasted


  1. Preheat oven to 450°F.
  2. Marinate tofu in soy sauce in a small bowl for 10 minutes.
  3. Toss broccoli with 2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper in another bowl.
  4. 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.
  5. 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.
  6. Meanwhile, combine tahini, yogurt, lemon juice, water, remaining 1/4 tsp salt, and sriracha (to taste) in a small bowl.
  7. Plate tofu and vegetables; drizzle with tahini sauce and sprinkle with pepitas.
  8. Serving size: 2 pieces tofu, 1 1/4 c vegetables, 1 1/2 Tbsp sauce, 1/2 Tbsp pepitas

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