When the weather turns chilly, there’s nothing better than a vibrant, comforting dinner recipe that warms your home and fills your table with heart-healthy flavors. This maple-roasted tofu with winter squash does just that.
Combining sweet and savory elements with a Mediterranean-inspired twist, it’s the perfect dish for weeknight meals, festive gatherings, or even meatless Thanksgiving celebrations.
The Perfect Blend of Sweet & Savory
Winter squash, known for its naturally sweet and earthy flavor, reaches its peak when roasted to caramelized perfection. Add a drizzle of maple syrup, a hint of ginger, and a pinch of chili powder, and you’ve got a medley of flavors that’s impossible to resist.
The tofu complements the squash beautifully, soaking up a soy and maple marinade that enhances its crispy texture after roasting. This dinner recipe is both hearty and refreshing, making it a crowd-pleaser for plant-based and omnivorous eaters alike.
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The real beauty of this dish lies in its balance of textures and tastes. The squash’s tender, roasted interior contrasts with the crisp exterior of the tofu, while the herbs, scallions, and sherry vinegar add pops of brightness.
It’s a harmonious blend of Mediterranean influences and seasonal flavors that feel like comfort food without being heavy.
Customizations for Every Diet
This versatile recipe caters to a wide range of dietary preferences. Here are some tips to tailor it to your needs:
- Vegan and Gluten-Free: The original recipe is naturally vegan, but to ensure it’s gluten-free, choose tamari instead of soy sauce. You’ll get all the savory depth without compromising your dietary needs.
- Low-Carb Option: Replace the squash with roasted cauliflower or zucchini slices for a lower-carb alternative that retains the dish’s delicious character.
- Kid-Friendly Adjustments: Dial down the chili powder for a milder flavor, and let kids help drizzle the maple syrup or toss the ingredients. Making it interactive often makes it more appealing for younger eaters.
These simple swaps make it easy to adapt this dinner recipe to fit a variety of preferences while keeping the signature Mediterranean essence intact.
Tips for Effortless Preparation
Creating a dish that looks and tastes this good might seem daunting, but it’s easier than you think. Here are some tips to streamline the process:
- Press and Pat Dry the Tofu: Removing excess moisture ensures a crispier finish. Don’t skip this step for perfect texture.
- Use Pre-Cut Squash: Save time by buying peeled and cubed squash from your local store. This eliminates the hassle of prepping a tough-skinned vegetable.
- Double the Batch: This recipe is perfect for meal prep. Roast extra tofu and squash for easy lunches or dinners throughout the week.
With these tricks, you’ll spend less time cooking and more time enjoying this incredible dish.
Why This Dinner Recipe Shines
This maple-roasted tofu with winter squash isn’t just delicious—it’s also a nutritional powerhouse. Squash provides vitamins A and C, while tofu delivers plant-based protein.
The combination of herbs and spices offers antioxidants and anti-inflammatory benefits, making this recipe as good for your health as it is for your taste buds.
Additionally, its versatility makes it a winner for every occasion. Serve it with rice or quinoa for a complete meal, or pair it with crusty bread and a crisp salad for a lighter Mediterranean-inspired dinner.
Whether you’re hosting a dinner party or preparing a quiet meal at home, this recipe hits all the right notes.
Elevate Your Winter Dinner Routine
When you’re looking for a dinner recipe that’s equal parts cozy, healthy, and bursting with flavor, this maple-roasted tofu with winter squash is your answer. Its bold yet balanced profile ensures it will become a household favorite.
From weeknight meals to special occasions, it’s a dish that brings warmth and joy to any table. So, grab your baking sheet and get ready to enjoy the irresistible magic of this recipe tonight!
Maple-Roasted Tofu with Winter Squash Recipe for Dinner
Equipment
- Baking sheet
- Small saucepan
- Paper towels
Ingredients
- 1 package 14–16 ounces extra-firm tofu, drained and patted dry
- ¼ cup maple syrup
- 2 teaspoons grated fresh ginger
- ¼ teaspoon good chile powder such as ancho or New Mexico
- 3 tablespoons extra-virgin olive oil
- 2 ¼ pounds 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 tablespoon chopped fresh sage leaves
- 2 teaspoons soy sauce
- ½ teaspoon sherry vinegar plus more for drizzling
- ⅓ cup fresh cilantro leaves or chopped fresh basil leaves
- Sliced scallions white and green parts, for garnish
Instructions
- Preheat and Prepare Tofu: Begin by setting your oven to 425°F (220°C). Slice the tofu into slabs about 1 inch thick. Pat the pieces thoroughly dry using paper towels, then arrange them in a single layer on a rimmed baking sheet. Cover the slabs with more paper towels and let them sit to remove excess moisture while you prepare the sauce.
- Cook the Maple Syrup Sauce: In a small saucepan, combine the maple syrup, grated ginger, and chile powder. Heat the mixture until it thickens slightly and reduces by about one-third, which should take around 3 minutes. Stir in the olive oil once the mixture is ready.
- Season and Roast the Squash: Place the squash cubes on another rimmed baking sheet. Sprinkle them generously with salt, pepper, and the chopped sage. Drizzle half of the prepared maple syrup mixture over the squash and toss well to coat. Spread the cubes out evenly and roast them in the oven, turning them occasionally, until they are golden brown and tender, about 45 minutes.
- Flavor and Roast the Tofu: While the squash is roasting, mix the soy sauce and sherry vinegar into the remaining maple syrup mixture. Remove the paper towels from the tofu and sprinkle the pieces with a little salt. Brush the tofu with half of the soy-maple mixture and roast it for 20 minutes. Flip the tofu slabs, brush them with the remaining mixture, and continue roasting for an additional 15–20 minutes until golden and flavorful.
- Assemble the Dish: Once the squash is cooked, toss it with the fresh cilantro or basil leaves. Arrange the squash and tofu together on a serving platter. Sprinkle the dish with sliced scallions for garnish and finish with an extra drizzle of sherry vinegar, if desired.
Notes
- You can substitute butternut squash with acorn, delicata, or dumpling squash. Their peels are edible and add to the presentation.
- Serve this dish over rice or with crusty bread to make it more filling.
- Perfect for meal prep; store leftovers in an airtight container for up to 3 days.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.