Tofu, Broccoli, and Butternut Squash with Creamy Tahini Sauce

Ingredients

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Broccoli

  Raw

  1 bunch or 608g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Squash

  Winter, butternut, raw

  2 medium (1 lb) or 907g

• Garlic

  Raw

  2 clove or 6g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  2 tbsp or 30g

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Pumpkin and squash seeds

  Seeds, whole, roasted, without salt

  2 tbsp or 8g

Directions

1. Preheat the oven to 450°F.
2. Drain and press the tofu to remove excess moisture, then cut into 2 pieces for each serving being prepared.
3. Marinate the tofu in soy sauce for 10 minutes.
4. In a bowl, toss broccoli florets with half of the olive oil, salt, and pepper.
5. On a large sheet pan, toss the butternut squash with the remaining olive oil, salt, pepper, and garlic. Bake for 15 minutes.
6. Remove the pan, stir the squash, and move it to one side. Spread the broccoli on the other side and place the tofu in the center, ensuring contact with the pan. Return to the oven and cook until the squash is tender, about 20-25 minutes.
7. In a small bowl, mix tahini, yogurt, lemon juice, remaining salt, and sriracha to taste. Add warm water to thin to desired consistency.
8. Serve the tofu and vegetables drizzled with tahini sauce and sprinkled with pepitas.

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