Vegan Maple-Glazed Butternut Squash and Tofu
One of my favorite things about coming home after traveling is getting back into my kitchen and being able to make a good home cooked meal. For me, traveling usually means a lot of eating out and splurging a little bit in the calorie department… vegetables are often neglected more than they should be. This week when I got home I was craving something fresh and flavorful and found that in preparation for my return Taste Tester #1 had gone grocery shopping and picked up some of my healthy favorites, butternut squash and tofu.
After a bit of looking around my cupboard and recipe searching, I came upon a promising looking one from Karmatarian that included tofu and butternut squash. Her recipe called for raisins and walnuts, which I didn’t have in my cupboard and so I substituted in some honey roasted peanuts, which worked out really well! I find that it is perfectly acceptable to substitute similar ingredients that you have on hand; it can keep the cost of cooking down by using your own pantry staples, and you get to be creative. It didn’t even occur to me until I had finished making the meal that I’d created something vegan and it was easy and delicious.
- 1/2 medium butternut squash
- 1, 14 oz package of extra firm tofu
- ½ red onion
- ½ cup honey roasted peanuts
- 1 C farro
- 3/4 C olive oil
- 1/2 C maple syrup
- 1/4 C rice vinegar
- 1/4 C soy sauce, I actually used teriyaki sauce since that was all I had in the fridge!
- 2 cloves minced garlic
- 1 tsp fresh or dried rosemary
- 1 tsp fresh or dried thyme
- 1 tsp cinnamon
- Preheat the oven to 450 degrees.
- Cut the tofu into 1 inch strips and press and drain. I usually sandwich the tofu in between a few paper towels and stack a big book on top, these helps remove a lot of the extra water from the tofu so it’s able to soak up the marinade easier. I usually let this sit for at least 15 minutes.
- While the tofu is draining mix up the marinade by combining the maple syrup, soy sauce, olive oil, rosemary, thyme, rice wine vinegar, garlic and cinnamon, whisk together.
- Cube up the tofu into about 1 square inch pieces and toss into the marinade to sit for at least a half hour.
- Peel and cube up the butternut squash into about ½ square inch pieces, don’t worry about them being perfect.
- Thinly slice or largely dice the red onion.
- Add the butternut squash and onion to the tofu in the marinade, being careful to not break up the tofu while coating everything.
- Add all the coated ingredients to a large baking dish sprayed with non-stick olive oil spray and bake at 350 for 12-15 minutes, toss and bake for another 12-15 minutes.
- Cook the farro according to package directions and feel free to add a little bit of the extra marinade to the farro when it’s done cooking. Since the marinade didn’t touch any raw meat it’s still fine to use as a sauce!
- Spoon the farro onto a plate and place the roasted butternut squash and tofu on top
*Recipe adapted from Karmatarian’s Maple Rosemary Roasted Butternut Squash with Raisins and Walnuts
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