Flavorful meal with Italian herb tofu and winter vegetables. It’s adaptable to what’s in season so you can enjoy it year-round!
VEGGIES:
-
6 cups butternut squash, peeled and sliced into 1-inch cubes (1 ½ lb squash yields ~6 cups // or sub delicata squash or sweet potato)
-
3 cups red cabbage, cut into 1/2-inch strips (1/2 cabbage yields ~3 cups or 290g)
-
1 large red onion, peeled and sliced into 8-10 wedges through the root end (1 onion yields ~2 cups or 240g sliced)
-
1 Tsp olive oil
-
2 tsp tamari (or soy sauce // ensure gluten-free as needed)
TOFU:
-
1 (14-oz.) package extra-firm tofu
-
3 Tbsp balsamic vinegar (NOT glaze)
-
1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
-
1 ½ Tbsp tomato paste
-
1 Tbsp Italian herb seasoning (basil + oregano + thyme)
-
4-5 small cloves garlic, crushed or minced(4-5 cloves yield ~2 tsp crushed)
TAHINI SAUCE:
-
1/4 cup tahini sauce
-
1/4 tsp tsp sea salt (plus more to taste)
-
1 tsp garlic crushed garlic
-
1/4 cup warm water (plus more as needed)
Instructions:
-
Preheat your oven to 425 F (218 C) and set out a large baking sheet.
-
VEGGIES: To a large mixing bowl add cubed squash, cabbage, red onion, olive oil, and tamari. Toss well to coat.
-
Spread the vegetables out onto the baking sheet (and set the bowl aside — you can use it for the tofu). Roast for 15-20 minutes, until the vegetables begin to soften.
-
TOFU: Meanwhile, prepare the tofu. Wrap your extra-firm tofu in an absorbent towel.
-
To the now empty mixing bowl, add the balsamic vinegar, tamari, tomato paste, Italian herb seasoning, and minced garlic. Whisk well to combine.
-
Next, crumble the tofu into pieces less than 1/2 inch in size and add them to the sauce, stirring well to coat.
-
Once the vegetables are soft, stir them and top with the prepared tofu. Roast for ~20 minutes more, stirring occasionally, until the tofu is crispy and the vegetables are tender and caramelizing at the edges.
-
Serve with Tahini sauce and freshly chopped parsley (optional).
-
Store leftovers in an airtight container in the refrigerator for up to 3 days.
-
Serves 3.
Sauce:
-
Add tahini, sea salt, and garlic to a small mixing bowl and whisk to combine.
-
Add water a little at a time, continuing to whisk, until you have a creamy, pourable sauce. Taste and adjust seasonings as needed. Tahini is meant to be the prominent flavor, but add garlic for more garlic flavor or sea salt for saltiness.
