Roasted Tofu with Butternut Squash

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.