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

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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.