Maple-Roasted Tofu With Butternut Squash and Bacon
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1(14- to 16-ounce) package extra-firm tofu, drained and patted dry
- ¼cup maple syrup
- 2teaspoons peeled and grated fresh ginger
- ¼teaspoon red-pepper flakes
- ¼cup extra-virgin olive oil, plus more for drizzling
- 12ounces butternut squash (1 small to medium squash), peeled, trimmed, seeded and cut into ½-inch cubes
- 1pound brussels sprouts, trimmed, small ones left whole, large ones halved
- 1medium red onion, cut into ½-inch wedges
- Kosher salt and freshly ground black pepper
- ¾teaspoon ground coriander
- 1tablespoon finely chopped fresh sage leaves
- 2ounces bacon, diced into 1-inch pieces
- 1½tablespoons soy sauce
- 3teaspoons fresh lime juice, plus more for drizzling
- 1teaspoon Asian fish sauce
- ½cup sliced scallions (white and green parts), for garnish
Nutritional analysis per serving (4 servings)
427 calories; 24 grams fat; 5 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 9 grams dietary fiber; 19 grams sugars; 18 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
- Step 2
In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in ¼ cup olive oil.
- Step 3
Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
- Step 4
Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
- Step 5
Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
- Step 6
Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.
Private Notes
Comments
Your recipes are excellent, but I'm dismayed by your telling people to use clingfilm/plastic wrap, plastic bags, foil, paper towels -- that stuff is never needed, and we're destroying the planet, our only home. In this case, designate a few kitchen towels for drying veg and tofu -- wash them separately (vinegar is a natural antibacterial) and use them only for food prep. Generations managed without paper towels (and foil and plastic), and we can too. Thanks.
What about the fish sauce? Disappointing that the instructions for veganizing this ignore that ingredient.
Not a vegan myself but wondering if liquid smoke could be incorporated to replace the bacon flavor.
Maybe our squash was cut smaller but it was done in 22-25 minutes. Did not need broiling, veggies and tofu were dark. Tasty, could use more kick.
This recipe (made as written), is on my regular tofu recipe rotation. Quite a lot of prep, but well worth it for the delicious layers of flavor. Fresh sage is essential. When serving, I suggest breaking the tofu into smaller pieces so that you get a bit of everything in each bite.
I must be a slow slicer. It took me nearly 30 minutes to do the ginger, squash Brussels, onions. Then 40 minutes of cooking.