Roasted Tofu with Butternut Squash
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes like you spent way more effort than you actually did. Roasted tofu with butternut squash is naturally vegan, deeply satisfying, and packed with nutrients from the squash, which is loaded with vitamin A for eye health. The beauty of this recipe is its simplicity: you toss everything on a sheet pan, pop it in the oven, and let the maple syrup and balsamic vinegar caramelize into something absolutely delicious. Crispy sage leaves and garlic add an aromatic touch that makes the whole kitchen smell incredible.
Ella x
Ingredients
- 2 blocksfirm tofu(pressed and cubed into 3/4-inch pieces)
- 1 mediumbutternut squash(peeled, seeded, and cut into 3/4-inch cubes)
- 5 tablespoonsextra virgin olive oil
- 12fresh sage leaves(chopped)
- 4garlic cloves(minced)
- 3 tablespoonspure maple syrup
- 2 tablespoonsbalsamic vinegar
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes(optional)
- 237 mlvegetable broth
Detail level
Instructions
- 1
Press the tofu blocks between paper towels with a heavy object for 15-20 minutes to remove excess moisture, which helps achieve better browning and texture.
Tip: Pressing tofu is essential for a crispy exterior; don't skip this step.
- 2
Cut the pressed tofu into 3/4-inch cubes and the butternut squash into similar-sized pieces. Pat the tofu dry with fresh paper towels.
Tip: Even-sized pieces ensure uniform cooking throughout.
- 3
Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add the tofu cubes in a single layer without stirring for 3-4 minutes until golden.
Tip: Resist the urge to move the tofu early; letting it sit creates a crispy crust.
- 4
Gently toss the tofu and cook for another 3-4 minutes on the remaining sides until all edges are lightly browned. Transfer to a plate.
Tip: Work in batches if needed to avoid overcrowding the pan.
- 5
Add the remaining 2 tablespoons of olive oil to the skillet and reduce heat to medium. Add the butternut squash pieces and sprinkle with salt and pepper.
Tip: Medium heat prevents the squash from burning before it caramelizes inside.
- 6
Cook the squash for 12-15 minutes, stirring occasionally, until the edges are caramelized and the centers are tender when pierced with a fork.
Tip: Listen for a gentle sizzle; if it's too loud, lower the heat slightly.
- 7
Add the minced garlic and chopped sage to the pan, stirring constantly for 1 minute until fragrant but not browned.
Tip: Garlic burns quickly, so stay attentive during this step.
- 8
Return the tofu to the skillet and pour in the maple syrup, balsamic vinegar, and vegetable broth. Toss gently to coat everything evenly, then cook for 2-3 minutes until the liquid reduces slightly and creates a light glaze.
Tip: The glaze adds depth and brings all the flavors together beautifully.
- 9
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve warm as a main course or over grains.
Tip: This dish pairs wonderfully with quinoa, brown rice, or roasted vegetables.
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