Thanksgiving Sweet-and-Spicy Roasted Tofu and Squash


Sweet-and-Spicy Roasted Tofu and Squash


1 package extra firm tofu 2 cups butternut squash, peeled and cubed 3 tablespoons olive oil 4 cloves garlic, minced ½ teaspoon red pepper flakes ¼ cup pure maple syrup Salt and black pepper to taste Fresh cilantro or parsley for garnish


  1. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Drain and press the tofu to remove excess water. Slice into bite-sized cubes. In a large bowl, combine the tofu and squash pieces.
  3. In another small bowl, whisk together the olive oil, garlic, red pepper flakes, and maple syrup until well combined. Pour this mixture over the tofu and squash in the large bowl, tossing gently to ensure even coating of all ingredients. Season with salt and black pepper as desired.
  4. Spread the marinated tofu and squash out onto the prepared baking sheet, making sure not to overcrowd them. Bake in preheated oven for approximately 30 minutes, turning halfway through cooking time, until the tofu is golden brown and crispy on the outside and the squash is tender when pierced with a fork.
  5. Remove from the oven and let cool slightly before transferring to a serving platter. Garnish with freshly chopped cilantro or parsley if desired. Serve warm alongside rice or quinoa for a complete meal. Enjoy!