A savory and sweet roasted butternut squash and brussel sprouts vegetarian dish with crispy tofu is healthy, hearty and perfect for the fall/winter season. Serve it as a lunch or during the holiday season as a side dish.
We can’t seem to get enough of cozy and flavourful roasted fall-winter vegetables this time of the year. Butternut squash and brussel sprouts are no exception when roasted they caramelize beautifully and then their natural sweetness is like no other! Pan-seared tofu until they were super crispy creating a delicious and vibrant dish!
This recipe is prepared in two ways, roasted and pan seared. Start with roasting the butternut squash and brussel sprouts by adding olive oil, maple syrup, sea salt and pepper, which offers richness to these vegetables. The tofu is pan seared with flavours of garlic and earthy sweet paprika, then coated with arrowroot to create super crispy tofu bites.
INGREDIENTS
- Vegetables: butternut squash and brussel sprouts
- Maple syrup: adds a natural richness to the vegetables
- Seasonings for vegetables: sea salt and pepper
- Tofu: extra firm and requires lightly pressed to remove excess moisture
- Tofu seasonings: sweet paprika, garlic powder, arrowroot starch, sea salt and pepper
- Toppings: dried cranberries, feta and pecans are added for sweetness, texture and a creamy saltiness from the feta cheese
- Parsley: adds the fresh earthy flavour
WHY YOU WILL LOVE THIS DISH
- Sweet and savory flavours in every bite makes this so delicious.
- High in protein without the meat.
- A beautiful, vibrant and flavourful side dish for the holiday season.
- A healthy and nutritious meal that is loaded with Vitamin A, Fiber and Calcium.
- An easy weekday meal your family will love.
INSTRUCTIONS
Roasting the butternut squash and brussel sprouts: Preheat oven to 400℉. Line a baking sheet with parchment paper, spread butternut squash at one end of the pan and brussel sprouts on the opposite end. Season both with salt and pepper, add olive oil and maple syrup and toss. Bake for 20-25 minutes until the squash and brussel sprouts are tender and golden.
Pan searing the tofu: While the squash and brussel sprouts are roasting, press tofu lightly with paper towel or a clean kitchen towel and if there is a lot of moisture, place a heavy bowl over it for 15-20 minutes.
In a medium bowl, add the cubed tofu with arrowroot starch, paprika, garlic powder, sea salt and pepper, gentle toss.
Heat 2 tablespoons of olive oil over medium-high heat, add tofu and pan sear until crispy on all sides, about 10-12 minutes. Remove to a plate and set aside.
In a serving bowl, arrange the roasted vegetables, pan seared tofu, then add dried cranberries, feta and pecans with fresh parsley. Enjoy!
TIPS AND SUGGESTIONS
- When roasting the vegetables, I preferred to separate the butternut squash and brussel sprouts when placing them on the baking sheet. I find it easier to flip them after 15 minutes of roasting.
- It is usually suggested to press tofu lightly with paper towel or a clean kitchen towel and if there is a lot of moisture, place a heavy bowl over it for 15-20 minutes and up to 30 minutes before cutting into cubes and adding the arrowroot, paprika, garlic powder, salt and pepper.
Whether you mix in the pecans, dried cranberries and feta or add them as toppings, this dish will stand out at any holiday gathering or family meal.
STORING
This recipe can be stored for up to 3-4 days in the refrigerator in a container with a sealed lid.
If you tried this recipe, please leave a comment below with a recipe rating. We would love to hear from you and my readers would as well. Thank you! Rose 🙂
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EASY TOFU AND CHICKPEA CURRY
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SWEET POTATO AND CHICKPEA SOUP WITH CRUMBLED TOFU
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EASY VEGGIE STIR-FRY WITH QUINOA
Roasted Butternut Squash and Brussel Sprouts with Tofu
Ingredients
Equipment
Method
- Preheat oven to 400℉. Line a baking sheet with parchment paper, spread out butternut squash at one end of the pan and brussel sprouts on the opposite end. Season both with salt and pepper, add olive oil and maple syrup and toss. Bake for 20-25 minutes until the squash and brussel sprouts are tender and golden.
- While the squash and brussel sprouts are roasting, press tofu lightly with paper towel or a clean kitchen towel and place a heavy bowl over it for 10-15 minutes up to 30 minutes to release all the moisture. Season the cubed tofu with arrowroot starch, paprika, garlic powder, sea salt and pepper, gentle toss. Heat 2 tablespoons of olive oil over medium-high heat, add tofu and pan sear until crispy on all sides, about 10-12 minutes. Remove to a plate and set aside.
- In a serving bowl, arrange the roasted vegetables, pan seared tofu, then add dried cranberries, feta and pecans with fresh parsley. Enjoy!