Maple Roasted Tofu and Squash
This one sheet dinner is vegan, hearty, and a snap to pull together for a mid-week dinner
Ingredients
1/4 cup maple syrup
2 inch piece ginger, peeled and grated
3 cloves garlic, minced
1/2 tsp chili flakes
1 large butternut squash, peeled and cut into medium dice
1 block firm tofu cut into slabs
4 baby choy, cut into quarters
1 medium onion, cut into wide petals
1 tbsp soy sauce
1 lime, zest and juice
1 tsp fish sauce
4 scallions, sliced thinly
10 sprigs cilantro, roughly cut
Method
- Heat oven to 400F
- Combine the maple, ginger, garlic, and chili flakes with a 1/4 cup of neutral oil
- Dress the squash, tofu, choy, onion in half of the dressing and spread on a foil lined baking sheet and roast for 40 minutes
- Add the soy sauce, lime zest, lime juice, scallions, and cilantro to the remaining maple syrup mixture
- Turn the oven to broil and broil the tray for 2 minutes until everything is caramelized
- Remove and spoon the maple scallion mixture all over and serve
