Provider Farm

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Roasted squash and tofu with ginger

An easy sheet pan dinner for fall nights. Serve with sautéed greens and rice. Fini!
  • 14-ounce package extra-firm tofu
  • 2 pounds winter squash 
  • 3 tablespoons honey or brown sugar 
  • 1/3 cup soy sauce 
  • 1/2 to 2 teaspoons crushed red pepper flakes, or to taste
  • 1-inch piece fresh ginger, peeled and finely grated
  • 7 tablespoons vegetable or peanut oil, divided
  • Kosher salt and freshly ground black pepper
  • 6 garlic cloves, very thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, trimmed and thinly sliced on the diagonal
  • Juice of half a lime

Heat your oven to 400°F. Cover 1 to 2 baking sheets with parchment paper or oil for easy cleanup.

Prepare tofu and vegetables: Cut tofu into 1/2-inch slices, and then in half again. Halve and seed your squash. Cut squash into 1/2 to 3/4-inch thick wedges. Lay squash and tofu in a single layer on baking sheets.

In a small bowl, whisk together the honey or sugar, soy sauce, pepper flakes (to taste), ginger, and 4 tablespoons of the oil. Pour marinade over squash and tofu and turn to coat. Season the squash and tofu with salt and pepper.

Roast for 15 minutes, then using a thin metal spatula, turn the squash and tofu chunks over. In a small bowl, combine the remaining 3 tablespoons oil with the garlic and spoon this all over the squash and tofu. Return pan(s) to the oven and roast until the tofu is dark and the squash is completely tender, 10 to 15 more minutes.

Scatter with sesame seeds and scallions, and squeeze lime juice over before serving.