Lemony Roasted Tofu and Butternut Squash

Anastasia

3 years ago

My easy recipe of lemony roasted tofu and butternut squash makes an effortless and delicious dinner. Cook some grains of your choice while everything is roasting and you have a balanced, healthy meal.

I used to make my butternut squash hearty and spicy, but this recipe is entirely different. Sweet and tangy squash goes really well with crispy tofu. This dish is yummy on its own, but it can also be served as a side dish.

Preheat oven to 190°C (375°F). Line a baking tray with parchment paper or silicon mat and set aside.

In a large mixing bowl whisk together lemon juice, olive oil, dried oregano, garlic powder, salt and black pepper.

Drain and pat dry tofu with paper towel. Cut it into 1 inch cubes. Mix tofu and butternut squash with lemon marinade.

Place pieces of tofu and squash onto the baking tray leaving some space between them. Pour the remaining marinade on top.

Roast tofu and butternut squash for 15 minutes, then flip and place back in the oven for another 10-15 minutes. Don’t leave it for too long because tofu might dry out.

Serve as a side dish or with grains of your choice.

Lemony Roasted Tofu and Butternut Squash

Easy and delicious recipe of lemony roasted tofu and butternut squash. Vegan and gluten-free.

Author: Anastasia
Prep Time: 5 min
Cook Time: 30 min
Total Time: 35 minutes
Yield: 2-4
Category: Main course, Side dish
Cuisine: International, Vegan

Ingredients

2 C diced butternut squash
200g firm tofu
juice of 1/2 lemon (about 2 1/2 tbsp)
2 tbsp olive oil
2 tsp dried oregano
1/2 tsp garlic powder
1/2-1 tsp salt
black pepper to taste

Instructions

Preheat oven to 190°C (375°F). Line a baking tray with parchment paper or silicon mat and set aside.
In a large mixing bowl whisk together lemon juice, olive oil, dried oregano, garlic powder, salt and black pepper.
Drain and pat dry tofu with paper towel. Cut it into 1 inch cubes. Mix tofu and butternut squash with lemon marinade.
Place pieces of tofu and squash onto the baking tray leaving some space between them. Pour the remaining marinade on top.
Roast tofu and butternut squash for 15 minutes, then flip and place back in the oven for another 10-15 minutes. Don’t leave it for too long because tofu might dry out.
Serve as a side dish or with grains of your choice.