Ingredients

The following ingredients have 4 Servings
  • 1 (14- to 16-oz) package extra-firm tofu, drained and patted dry
  • ¼ cup maple syrup
  • 2 tso grated peeled fresh ginger
  • ¼ tsp chile powder, such as ancho or New Mexico
  • 3 Tbsp extra-virgin olive oil
  • 2¼ lb butternut squash, peeled, trimmed, seeded and cut into 1-inch cubes (6 cups)
  • Fine sea salt, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp chopped fresh sage leaves
  • 2 tsp soy sauce
  • ½ tsp sherry vinegar, plus more for drizzling
  • ½ cup fresh cilantro leaves or chopped fresh basil leaves
  • Sliced scallions (white and green parts), for garnish

Instruction

  • Preheat oven to 425°F. Slice tofu into 1-inch-thick slabs. Pat them very dry with paper towels and arrange them in a single layer on a rimmed baking sheet. Cover with more paper towels and let them sit while you make the sauce. Combine maple syrup, ginger and chile powder in a small saucepan; simmer 3 minutes or until syrup thickens and reduces by a third. Stir in oil. Place squash on a rimmed baking sheet and toss with a generous pinch of salt and pepper, sage, and half of the syrup mixture. Spread squash into an even layer. Roast 45 minutes or until golden brown, tossing occasionally. While squash roasts, add soy sauce and sherry vinegar to remaining syrup mixture. Remove paper towels from under and over tofu, and sprinkle the top of tofu slabs with salt. Brush half of soy-maple mixture over tofu. Add to oven and roast 20 minutes. Turn tofu over, brush tops with remaining soy-maple mixture, and roast 15 to 20 minutes longer. Toss squash with cilantro. Transfer ito a plate and top it with tofu. Garnish with sliced scallions and drizzle with more sherry vinegar.