Maple Roasted Tofu and Squash

This one sheet dinner is vegan, hearty, and a snap to pull together for a mid-week dinner

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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


  1. Heat oven to 400F
  2. Combine the maple, ginger, garlic, and chili flakes with a 1/4 cup of neutral oil
  3. Dress the squash, tofu, choy, onion in half of the dressing and spread on a foil lined baking sheet and roast for 40 minutes
  4. Add the soy sauce, lime zest, lime juice, scallions, and cilantro to the remaining maple syrup mixture
  5. Turn the oven to broil and broil the tray for 2 minutes until everything is caramelized
  6. Remove and spoon the maple scallion mixture all over and serve