Roasted Tofu with Pumpkin and Sage Brown Butter
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite fall dishes because it comes together in just over an hour and makes the kitchen smell absolutely amazing. Roasted tofu with pumpkin and sage brown butter brings together the earthiness of autumn vegetables with crispy, golden tofu that soaks up all those savory flavors. Pumpkin is packed with vitamin A, which is wonderful for your eyes and immune system, and when you pair it with nutty brown butter and fresh sage, you get something that tastes like comfort food but feels totally nourishing. The best part is how simple it is to make, so don't let the fancy flavor profile intimidate you.
Ella x
Ingredients
- 397 gfirm tofu(pressed and cubed into 3/4-inch pieces)
- ½ kgpumpkin(peeled and cut into 1-inch chunks)
- 3 tablespoonsolive oil
- 3 tablespoonsvegan butter
- 8fresh sage leaves
- 4garlic cloves(minced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonsmoked paprika
- 2 tablespoonsmaple syrup
- 1 tablespoonapple cider vinegar
- 237 mlpumpkin seeds(raw)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Spread the pressed tofu cubes and pumpkin chunks on separate baking sheets lined with parchment paper.
Tip: Pressing the tofu for at least 30 minutes removes excess moisture and helps it crisp up beautifully during roasting.
- 2
Toss the tofu with 1.5 tablespoons of olive oil, half the salt, half the pepper, and the smoked paprika until evenly coated. Do the same with the pumpkin chunks using the remaining oil and seasonings.
Tip: Season the vegetables separately as they roast at slightly different rates and have different flavor profiles.
- 3
Place both baking sheets in the oven and roast for 30-35 minutes, stirring halfway through, until the tofu is golden and crispy on the edges and the pumpkin is caramelized and tender.
Tip: The pumpkin may take slightly longer to soften, so check doneness with a fork to ensure it's fork-tender.
- 4
While the vegetables roast, heat the vegan butter in a small saucepan over medium heat until foaming.
Tip: Watch carefully as the butter transitions from melting to foaming to brown—this takes about 5-7 minutes.
- 5
Add the minced garlic and sage leaves to the foaming butter and cook for 2-3 minutes until fragrant and the butter turns nutty brown, then remove from heat and let cool slightly.
Tip: Don't walk away during this step—the butter can burn quickly once it begins browning.
- 6
Once the roasted tofu and pumpkin are done, transfer them to a large serving bowl or platter.
Tip: Let them cool for 1-2 minutes so the sage butter doesn't immediately evaporate when drizzled.
- 7
Drizzle the sage brown butter mixture over the roasted tofu and pumpkin, then pour the maple syrup and apple cider vinegar over everything and gently toss to combine.
Tip: The sweet maple syrup balances the nutty sage butter and adds caramelized depth to the dish.
- 8
Toast the pumpkin seeds in a dry skillet over medium heat for 3-4 minutes until they pop slightly and become fragrant, then scatter them over the dish as a finishing garnish.
Tip: Toasted pumpkin seeds add a delightful textural contrast and enhance the autumn flavors.
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