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Tofu, Broccoli and Butternut Squash with Creamy Tahini Sauce

Ingredients

• 14 oz extra firm tofu, drained and blotted dry, cut into 8 equal pieces
• 1 Tbsp low sodium soy sauce
• 1 head(s) uncooked broccoli, cut into florets (use a large head)
• 4 tsp olive oil, divided
• 1 1/4 tsp kosher salt, divided (or to taste)
• 1/2 tsp black pepper, freshly ground (or to taste)
• 2 pound(s) uncooked butternut squash, peeled, seeded, cut into 1½-in chunks
• 2 clove(s), medium garlic clove(s), thinly sliced
• 2 Tbsp tahini
• 2 Tbsp plain fat free yogurt
• 2 Tbsp fresh lemon juice
• 2 Tbsp water, warm
• 1 tsp Sriracha hot sauce, (or to taste)
• 2 Tbsp green pumpkin seeds (pepitas), toasted

Directions

Preheat oven to 450°F.

Marinate tofu in soy sauce in a small bowl for 10 minutes.

Toss broccoli with 2 tsp oil, ½ tsp salt and ¼ tsp pepper in another bowl.

Toss squash with remaining 2 tsp oil, ½ tsp salt, remaining ¼ tsp pepper and garlic on a large sheet pan (at least 12- X 16-in); bake 15 minutes. Remove pan from oven and stir; move squash to one side of pan.

Spread broccoli out on other side of pan; nestle tofu down center of pan, making sure each piece makes contact with pan. Return to oven; cook until squash is tender, 20-25 minutes.

Meanwhile, combine tahini, yogurt, lemon juice, water, remaining ¼ tsp salt, and sriracha to taste in a small bowl.

Plate tofu and vegetables; drizzle with tahini sauce and sprinkle with pepitas.