Name: Tofu and butternut squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz firm tofu, pressed for 10 minutes and cut into 3/4-inch cubes; 7 oz butternut squash, peeled and cut into 3/4-inch cubes; 1/4 cup quinoa; 1 tsp olive oil; 1 tsp cornstarch; 3/4 tsp ground cumin; 1/4 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 cup water; 1 tbsp lemon juice; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

573 calories

Protein: 39g; 26% of calories
Carbs: 60g; 40% of calories
Fat: 23g; 34% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. Line a large baking sheet with parchment paper. In a medium bowl, toss the tofu cubes with the cornstarch until coated. Add the butternut squash, olive oil, cumin, smoked paprika, garlic powder, and half the salt. Toss gently to coat everything evenly.
Spread the tofu and squash on the baking sheet, leaving space between pieces so they roast rather than steam. Roast for 25 minutes, flipping the pieces once halfway through. Done when tofu is golden and squash is tender.
While the medley roasts, combine the quinoa, water, and the remaining salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
Spoon the cooked quinoa onto a plate. Top with the roasted tofu and butternut squash. Drizzle with the lemon juice and garnish with the fresh parsley.

Nutrition

Ingredients

Instructions

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