NUTRITION

SERVINGS

INGREDIENTS

1 whole Butternut squash

56 oz Extra firm tofu

2 tbsp Extra virgin olive oil

0.5 cup Nutritional yeast

0.25 cup Raw pepitas

1 tbsp Tamari

1 tsp Garlic powder

1 tsp Onion powder

0.5 tsp Smoked paprika

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line two large baking sheets with parchment paper.

• 2

  Peel the butternut squash, remove the seeds, and cut the entire squash into 1-inch cubes.

• 3

  Drain the tofu blocks, press firmly with a kitchen towel to remove excess moisture, and cut into 1-inch cubes.

• 4

  In a large bowl, toss the squash and tofu with olive oil, tamari, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.

• 5

  Spread the mixture in a single layer across the prepared baking sheets, ensuring the pieces are not crowded for maximum crispiness.

• 6

  Roast for 25 to 30 minutes, tossing halfway through, until the squash is tender and the tofu is golden brown.

• 7

  Sprinkle the nutritional yeast and raw pepitas over the sheets and roast for an additional 5 minutes until the seeds are toasted.