Make This 30-Min Cozy Fall Sheet Pan Dinner (Tofu + Veggies + Creamy Spread)

Описание: This fall dinner is the kind that feels like a warm hug but still packs nutrients and flavor. Perfect for busy weeknights or when you just want something comforting without the fuss.

💡 PRO TIPS:
1. Freeze your tofu ahead of time for a meatier, chewier texture
2. Add onions and herbs halfway through roasting to prevent burning
3. The squash base can be made ahead and stored in the fridge for 3-4 days
4. Swap butternut squash for sweet potato if needed

Note: This recipe is vegetarian, can easily be made vegan (swap Greek yogurt for plant-based), and is naturally gluten-free if you use tamari instead of soy sauce.

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INGREDIENTS:
Roasted Vegetables:
1 lb baby potatoes, halved
3 medium carrots, cut into diagonal chunks
½ white onion, cut into wedges
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2-3 sprigs fresh thyme
3 garlic cloves, chopped
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped

Crispy Tofu:
14 oz extra-firm tofu (frozen & thawed), cubed
2 tablespoons soy sauce
1 teaspoon mushroom umami powder
2 tablespoons cornstarch
1 tablespoon maple syrup
2 tablespoons fresh basil, chopped
1 garlic clove, grated

Creamy Squash Base:
2 cups frozen butternut squash
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon chili flakes
2 garlic cloves, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons Greek yogurt
1 tablespoon tahini
Pinch of salt

RECIPE:
Preheat oven to 420°F
Toss tofu cubes with soy sauce, umami powder, cornstarch, maple syrup, basil, and grated garlic
On a parchment-lined sheet pan, toss potatoes and carrots with olive oil, salt, pepper, thyme, and garlic
In a small dish, toss squash with olive oil, salt, pepper, chili flakes, and garlic
Roast tofu, vegetables, and squash for 12-15 minutes
Remove tofu once crispy and golden
Add onion, basil, and cilantro to vegetables; add cilantro to squash
Roast another 12-15 minutes until vegetables are tender
Blend roasted squash with Greek yogurt, tahini, and salt until smooth
Spread squash base on plates, top with roasted vegetables and tofu
Garnish with fresh cilantro and serve

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