Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce

Name: Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Ingredients: 14 oz Extra firm tofu drained and patted dry, cut into 8 equal pieces; 1 Tbsp Low sodium soy sauce; 1 head(s) Broccoli cut into florets (use a large head); 4 tsp Extra virgin olive oil divided; 1.25 tsp Kosher salt divided; 0.5 tsp Black pepper divided; 2 pound(s) Uncooked butternut squash peeled, seeded, cut in 1½-inch chunks; 2 clove(s) Garlic thinly sliced; 2 Tbsp Tahini; 2 Tbsp Plain fat free Greek yogurt; 2 Tbsp Fresh lemon juice; 1 tsp Sriracha hot sauce or to taste; 2 Tbsp Green pumpkin seeds (pepitas) toasted

Points®

Total Time

1 hr 15 min

Prep

25 min

Cook

40 min

Serves

Difficulty

Easy

Sheet-pan meals make cooking easier than ever. This one can be a tasty and savory side dish or a great vegetarian main. To toast pepitas, spread them out on a small sheet pan, spray with cooking spray, and bake in a 375°F oven until golden, about 5 to 7 minutes.

Ingredients

Extra firm tofu

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

Low sodium soy sauce

1 Tbsp

Broccoli

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

Extra virgin olive oil

4 tsp, divided

Kosher salt

1¼ tsp, divided

Black pepper

½ tsp, divided

Uncooked butternut squash

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

Garlic

2 clove(s), thinly sliced

Tahini

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

Instructions

Preheat the oven to 450°F. In a small bowl, marinate the tofu with the soy sauce for 10 minutes.
In a medium bowl, combine the broccoli, 2 tsp oil, ½ tsp salt, and ¼ tsp black pepper.
On a large sheet pan (at least 16 by 12 inches), toss the squash, garlic, ½ tsp salt, and remaining 2 tsp oil and ¼ tsp black pepper. Bake for 15 minutes. Remove the pan from the oven and stir.
Move the squash to 1 side of the sheet pan and arrange the broccoli on the other side of the pan. Nestle the tofu in the center of the pan, making sure each piece makes contact with the pan. Continue to bake until the squash is tender, 20 to 25 minutes.
Meanwhile, in a small bowl, whisk the tahini, yogurt, lemon juice, sriracha, water, and remaining ¼ tsp salt.
Divide the tofu and vegetables among 4 plates. Drizzle with the tahini sauce and sprinkle with the pepitas.
Serving size: 2 pieces tofu, 1¼ cups vegetables, 1½ tbsp sauce, and 1½ tsp pepitas

Tofu, Broccoli & Butternut Squash with Creamy Tahini Sauce

Ingredients

Instructions

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