Lemony Roasted Tofu and Butternut Squash
Easy and delicious recipe of lemony roasted tofu and butternut squash. Vegan and gluten-free.
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: 2-4 1x
- Category: Main course, Side dish
- Cuisine: International, Vegan
Ingredients
Scale
- 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.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 264
- Sugar: 4.3g
- Sodium: 894mg
- Fat: 18.6g
- Saturated Fat: 3.1g
- Carbohydrates: 19.9g
- Fiber: 4.6g
- Protein: 10g
- Cholesterol: 0mg