Maple-Roasted Tofu with Butternut Squash

Melissa Clark Image: Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

4 Servings

Ingredients

• 1 (14- to 16-ounce) package extra-firm tofu, drained and patted dry
• ¼ cup maple syrup
• 2 teaspoons peeled and grated fresh ginger
• ¼ teaspoon red-pepper flakes
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 12 ounces butternut squash (1 small to medium squash), peeled, trimmed, seeded and cut into 1/2-inch cubes
• 1 pound brussels sprouts, trimmed, small ones left whole, large ones halved
• 1 medium red onion, cut into 1/2-inch wedges
• Kosher salt and freshly ground black pepper
• ¾ teaspoon ground coriander
• 1 tablespoon finely chopped fresh sage leaves
• 1/2 teaspoon smoked paprika
• 1 ½ tablespoons tamari
• 3 teaspoons fresh lime juice, plus more for drizzling
• 1 teaspoon vegan fish sauce – 1/2 t tamari and 1/2 t rice vinegar (any vinegar will do)
• ½ cup sliced scallions (white and green parts), for garnish

Instructions

1. Heat oven to 400 degrees.  Rinse tofu and slice into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
2. In a small saucepan, combine maple syrup, smoked paprika, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
3. Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet.
4. Add tamari and 2 teaspoons lime juice to remaining maple mixture.
5. Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
6. Broil tofu and vegetables for 1 to 2 minutes to crisp the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the vegan fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.