Description
Soy glazed tofu nuggets served with a seasonal and flavorful whipped sage butternut squash. This dish is easy to make, budget-friendly, and combines the comforting sweetness of roasted butternut squash with the savory, spiced tofu nuggets that have a delightful glaze. Perfect as a wholesome plant-based meal packed with robust flavors and textures.
Ingredients
Baked Tofu
- 1 lb super firm high protein tofu (see notes for using extra firm tofu)
- 1 1/2 tbsp tamari
- 1 1/2 tbsp rice vinegar
- 1 tsp light brown sugar
- 1/2 tsp five spice powder (or use coriander)
- 1/4 tsp white pepper
- 1 tbsp potato starch
- 1 tbsp avocado oil
- Kosher salt to taste
Stir Fry & Whipped Squash
- 1 bulb of garlic, cut 1/4 of the top to expose the garlic cloves
- 2 lb butternut squash, cut in half lengthwise
- 6 thyme sprigs
- 1 1/2 tbsp avocado oil
- 10 sage leaves
- 1 shallot, sliced
- 1 red chili pepper, thinly sliced (optional)
- 1 1/2 cups baby bok choy, chopped
- 1 1/2 tbsp tamari
- 1 tbsp rice vinegar
- 2 tsp light brown sugar
Instructions
- Roast Squash and Garlic: Preheat the oven to 425°F and prepare two parchment-lined baking sheets. Place the butternut squash halves face up on a baking tray alongside the bulb of garlic. Drizzle the squash and garlic with some avocado oil. Flip the squash cut side down onto the thyme sprigs and wrap the garlic bulb tightly in foil. Bake on the bottom rack for 30-40 minutes, until the garlic is soft and the squash is tender.
- Marinate Tofu: Tear the tofu block into small bite-size pieces about 1/2-inch each. Place in a large bowl or airtight container. Pour the tamari and rice vinegar over the tofu, cover, and toss gently to evenly coat. Allow to sit and marinate for 10 minutes to absorb flavors.
- Coat Tofu: Add the five spice powder, light brown sugar, potato starch, avocado oil, and a pinch of kosher salt to the marinated tofu. Cover and toss again thoroughly to coat each piece evenly. Spread tofu pieces spaced out on a parchment-lined baking tray for roasting.
- Bake Tofu Nuggets: Bake the tofu in the preheated oven for 20 minutes. Flip each piece carefully and bake for an additional 5-10 minutes until crisp and golden on all sides.
- Prepare Sage Oil and Veggies: Heat a sauté pan over medium-low heat. Add avocado oil, then once hot, place the sage leaves spreading them evenly. Cook the sage leaves for 1 to 2 minutes until they deepen in color but do not burn. Remove sage leaves and drain on a paper towel-lined plate.
- Sauté Vegetables and Glaze Tofu: In the same sage-infused oil, add the sliced shallot, optional red chili pepper, chopped bok choy, and a pinch of salt. Sauté for about 3 minutes until soft. In a small bowl, whisk together tamari, rice vinegar, light brown sugar, and 1 tablespoon water. Pour this mixture into the pan and toss to coat the tofu and veggies evenly. Remove from heat.
- Whip the Squash: Scoop the roasted squash flesh into a food processor or tall blender cup. Squeeze the softened roasted garlic cloves from the bulb into the processor. Add the crispy sage leaves and a generous pinch of salt. Blend until smooth and creamy without lumps.
- Serve the Dish: Portion the whipped butternut squash onto serving plates. Top with the soy glazed tofu nuggets and sautéed veggies. Enjoy the warm, balanced flavors of this wholesome meal.
Notes
- Save time by using pre-peeled or frozen butternut squash to skip chopping and roasting steps.
- Prepare roasted garlic and squash in advance to save time during the week. Reheat before blending.
- Use pre-pressed tofu or super firm tofu sealed in vacuum packaging to improve texture and reduce prep time. Press extra firm tofu if needed before marinating.
- Five spice powder can be substituted with coriander powder if preferred.
