Italian Herb Tofu & Winter Vegetable

Flavorful meal with Italian herb tofu and winter vegetables. It’s adaptable to what’s in season so you can enjoy it year-round!


  • 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)


  • 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)


  • 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)


  • 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.


  • 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.

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