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

Nutrition Facts

Per Serving (serves 4 servings)

Calories301

Total Fat22g

Cholesterol1mg

Sodium1340mg

Total Carbohydrates13g

Dietary Fiber3g

Sugars3g

Protein16g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

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 , stirring every 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 , flipping frequently.
4
Toss the squash and garlic with the oil, salt, and pepper. Place on a parchment-lined baking sheet. Bake for . 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 .
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.