Roasted Tofu, Delicata Squash, and Carrot 1-Pan Meal
from Jenny Sugar
Ingredients
- 1 block high-protein super firm tofu (I like the tofu from Trader Joe's [1]; about 4 cups)
2 tablespoons olive oil, divided
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon pure maple syrup
1/2 teaspoon sea salt
1 delicata squash, seeded and cubed (about 4 cups)
1 pound bag of baby carrots, diced (about 3 cups)
Salt and pepper to taste
Directions
- Preheat oven to 400°F.
- Toss the cubed tofu in a small bowl with one tablespoon olive oil, cumin, garlic powder, ginger, sea salt, and maple syrup.
- Place the cubed delicata squash and carrots on a sheet pan and toss to coat with the remaining one tablespoon olive oil. Sprinkle with a little salt.
- Add the tofu to the pan, mix everything together, spread it out evenly and bake for 25 minutes.
- Take the pan out of the oven, stir, and roast for another 10 minutes or until the carrots are tender.
- Season with salt and pepper and enjoy!
Makes four servings. Here's the nutritional information for one serving:
Information
- Category
- Main Dishes
- Yield
- 4 servings
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Total Time
- 44 minutes, 59 seconds
Nutrition
- Calories per serving
- 334