Name: Roasted tofu and butternut squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, pressed for 15 minutes, patted dry, and cubed; 5 oz butternut squash, peeled and cubed; 1/2 medium yellow onion, sliced; 1 tsp olive oil; 1/4 tsp salt; 1/4 cup white rice; 1/2 cup water; 1 tbsp low sodium soy sauce; 1/2 tsp honey; 3/4 tsp rice vinegar; 1 tbsp water; 1/4 tsp cornstarch; 2 tsp fresh ginger, grated; 1 clove garlic, minced

Nutrition

Per serving

610 calories

Protein: 41g; 26% of calories
Carbs: 67g; 42% of calories
Fat: 22g; 32% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat oven to 425°F. On a half-sheet pan, toss the pressed and cubed tofu, butternut squash, and onion with olive oil and salt. Arrange in a single layer with space between the tofu cubes. Roast for 25 minutes, tossing halfway through, until the squash is tender and the tofu is browned.
While the oven works, combine the rice and water in a small pot. Bring to a boil over high heat. Cover with a tight lid, reduce heat to the lowest setting, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when water is absorbed.
In a small saucepan, whisk soy sauce, honey, rice vinegar, water, cornstarch, and ginger. Bring to a simmer over medium heat for 2 minutes until it coats a spoon. Stir in the garlic and cook for 30 seconds longer, then remove from heat.
Fluff the rice with a fork and scoop into a bowl. Top with the roasted tofu, squash, and onion. Drizzle the warm ginger soy glaze over the top and serve.

Nutrition

Ingredients

Instructions

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