American

Sheet-pan Tofu, Broccoli, Cauliflower, Butternut Squash with Tahini Sauce

Name: Sheet-pan Tofu, Broccoli, Cauliflower, Butternut Squash with Tahini Sauce
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 1 2 - 3 pound butternut squash (peeled and cut in half length-wise and cut into 1/2-inch slices--seeds removed, cleaned, and dried); 1/4 cup reserved seeds; 1 teaspoon extra-virgin olive oil; 1 large pinch ground cinnamon; 1/8 teaspoon Kosher salt; 1/8 teaspoon garlic powder; 14 ounces extra-firm tofu (drained, dried with paper towels, and cut into 8 pieces); 3 tablespoons low-sodium tamari; 2 cloves garlic (peeled and thinly sliced); 1 tablespoon extra-virgin olive oil; 1/2 teaspoon Kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 head broccoli (cut into florets); 1/2 head cauliflower (cut into florets); 1 tablespoon extra-virgin olive oil; 1/2 teaspoon Kosher salt; 1/4 teaspoon freshly ground black pepper; 6 tablespoons tahini; 6 tablespoons plain Greek yogurt; 6 tablespoons fresh lemon juice; 1 tablespoon sambal; 1 teaspoon Kosher salt

This dish is a delightful combination of flavors, colors, and textures tied together with a cool and slightly spicy tahini sauce.

By Chef Laura Bonicelli

garlictamari

Prep Time

20 min

Cook Time

1 hr 35 min

Total Time

1 hr 55 min

Servings

4 servings

Ingredients

1 2 - 3 poundbutternut squash (peeled and cut in half length-wise and cut into 1/2-inch slices--seeds removed, cleaned, and dried)

seeds

1/4 cupreserved seeds
1 teaspoonextra-virgin olive oil
1 large pinch ground cinnamon
1/8 teaspoonKosher salt
1/8 teaspoongarlic powder

tofu

14 ouncesextra-firm tofu (drained, dried with paper towels, and cut into 8 pieces)
3 tablespoonslow-sodium tamari

squash

2 clovesgarlic (peeled and thinly sliced)
1 tablespoonextra-virgin olive oil
1/2 teaspoonKosher salt
1/2 teaspoonfreshly ground black pepper

broccoli and cauliflower

1/2 head broccoli (cut into florets)
1/2 head cauliflower (cut into florets)
1 tablespoonextra-virgin olive oil
1/2 teaspoonKosher salt
1/4 teaspoonfreshly ground black pepper

sauce

6 tablespoonstahini
6 tablespoonsplain Greek yogurt
6 tablespoonsfresh lemon juice
1 tablespoonsambal
1 teaspoonKosher salt

Instructions

1
Preheat the oven to 300°F.
2
Line a baking sheet with aluminum foil or parchment paper. Combine the seeds with the olive oil and spices. Bake for 30 to 40 minutes, stirring every 10 minutes until the seeds are brown and crunchy. Increase the oven temperture to 450°F. Prepare the tofu and vegetables while the seeds are toasting.
3
In a shallow dish, marinate the tofu with the tamari for 20 minutes, flipping frequently.
4
Toss the squash and garlic with the oil, salt, and pepper. Place on a parchment-lined baking sheet. Bake for 15 minutes. Remove the pan from the oven; push the squash to one side.
5
Toss the broccoli and cauliflower with the oil, salt, and pepper. Place the mixture on the open side of the parchment-lined baking sheet, leaving space in the center of the pan.
6
Lay the pieces of tofu in a single layer in the center of the pan.
7
Return the pan to the oven. Cook until the squash is tender, 25 to 30 minutes.
8
Make the sauce by combining the ingredients.
9
Arrange the vegetables on a platter or divide between four plates. Spoon the sauce over the top and sprinkle with the seeds.

Nutrition (per serving)

301

Calories

16g

Protein

13g

Carbs

22g

Fat

Fiber

1340mg

Sodium