Tofu, Broccoli & Squash with Tahini Sauce

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3–5 Prep 25 min Cook 40 min Serves 4

Sheet-pan meals make cooking easier than ever. This one can be a tasty and savory side dish or a great vegetarian main. To toast pepitas, spread them out on a small sheet pan, spray with cooking spray, and bake in a 375°F oven until golden, about 5 to 7 minutes.

14 oz extra-firm tofu, drained and patted dry, cut into 8 equal pieces 1 tbsp low-sodium soy sauce 1 large head broccoli, cut into florets 4 tsp extra-virgin olive oil, divided 1¼ tsp salt (or to taste), divided ½ tsp black pepper (or to taste) 2 lb butternut squash, peeled, seeded, and cut into 1½-inch chunks 2 medium garlic cloves, thinly sliced 2 tbsp tahini 2 tbsp plain nonfat Greek yogurt 2 tbsp fresh lemon juice 1 tsp sriracha (or to taste) 2 tbsp toasted green pumpkin seeds (pepitas) 1. Preheat the oven to 450°F. In a small bowl, marinate the tofu with the soy sauce for 10 minutes.

2. In a medium bowl, combine the broccoli, 2 tsp oil, ½ tsp salt, and ¼ tsp black pepper.

3. On a large sheet pan (at least 16 by 12 inches), toss the squash, garlic, ½ tsp salt, and remaining 2 tsp oil and ¼ tsp black pepper. Bake for 15 minutes. Remove the pan from the oven and stir.

4. Move the squash to 1 side of the sheet pan and arrange the broccoli on the other side of the pan. Nestle the tofu in the center of the pan, making sure each piece makes contact with the pan. Continue to bake until the squash is tender, 20 to 25 minutes.

5. Meanwhile, in a small bowl, whisk the tahini, yogurt, lemon juice, Sriracha, 2 tbsp warm water, and remaining ¼ tsp salt.

6. Divide the tofu and vegetables among 4 plates. Drizzle with the tahini sauce and sprinkle with the pepitas.

Per serving (2 pieces tofu, 1¼ cups vegetables, 1½ tbsp sauce, and 1½ tsp pepitas) 360 Cal, 15 g Total Fat, 2 g Sat Fat, 838 mg Sod, 43 g Total Carb, 8 g Sugar, 10 g Fib, 20 g Prot.