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Photo of Tofu, broccoli and butternut squash with creamy tahini sauce by WW

Tofu, broccoli and butternut squash with creamy tahini sauce

2
Points® value
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Easy
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.

Ingredients

Extra firm tofu

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

Low sodium soy sauce

1 tbsp(s)

Broccoli

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

Olive oil

4 tsp(s), divided

Kosher salt

1¼ tsp(s), divided (or to taste)

Black pepper

½ tsp(s), freshly ground (or to taste)

Butternut squash

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

Garlic

2 clove(s), large, thinly sliced

Tahini

2 tbsp(s)

Plain fat free yogurt

2 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Water

2 tbsp(s), warm

Sriracha hot sauce

1 tsp(s), (or to taste)

Green pumpkin seeds (pepitas)

2 tbsp(s), toasted

Instructions

  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, ½ tsp salt and ¼ tsp pepper in another bowl.
  4. Toss squash with remaining 2 tsp oil, ½ tsp salt, remaining ¼ 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 ¼ 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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