Tofu Sheet Pan Meal
This easy vegetarian sheet pan meal combines tofu, chickpeas, butternut squash and red onion on one sheet pan. Everything is roasted and served with a creamy tahini sauce!
Servings: 4
Ingredients
- 1 lb extra-firm tofu pressed, drained and chopped into 1-inch pieces
- 2 Tablespoons liquid aminos coconut aminos or low-sodium tamari
- 1 Tablespoon maple syrup
- ½ teaspoon garlic powder
- 1 medium butternut squash about 6 cups peeled, seeded and cut into 1-inch pieces
- 1 (15 ounce) can chickpeas drained and rinsed
- 1 medium/large red onion roughly chopped
- 2 Tablespoons olive or avocado oil
- ½ teaspoon sea salt
- ½ teaspoon ground pepper
- tahini sauce
- ¼ cup coarsely chopped cilantro leaves for garnish
Instructions
- Add chopped tofu, aminos, maple syrup, and garlic powder in a large bowl. Toss and let marinate for at least 30 minutes. Prep tahini sauce while tofu is marinating.
- Preheat oven to 375°F.
- Add chopped butternut squash, chickpeas, and onion to a large sheet pan. Drizzle on the oil, sprinkle with salt and pepper and toss to coat. Add tofu to the pan and toss once more.
- Place sheet pan in the oven and roast for 30 minutes, toss ingredients and place back in the oven for 40 minutes or until chickpeas are crisp, tofu is golden and butternut squash is fork-tender.
- Portion butternut squash, chickpea, tofu mixture onto plates, garnish with cilantro and drizzle with tahini sauce. Serve with extra tahini sauce.
Nutrition
Serving: 0.25of recipe | Calories: 518kcal | Carbohydrates: 56g | Protein: 22g | Fat: 25g | Fiber: 12g | Sugar: 10g