Maple-Roasted Tofu With Butternut Squash and Bacon

Name: Maple-Roasted Tofu With Butternut Squash and Bacon
Total time: 1 h
Yield: 4 servings
Ingredients: 1 (14- to 16-ounce) package extra-firm tofu, drained and patted dry; 1/4 cup maple syrup; 2 teaspoons peeled and grated fresh ginger; 1/4 teaspoon red-pepper flakes; 1/4 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; 3/4 teaspoon ground coriander; 1 tablespoon finely chopped fresh sage leaves; 2 ounces bacon, diced into 1-inch pieces; 1 1/2 tablespoons soy sauce; 3 teaspoons fresh lime juice, plus more for drizzling; 1 teaspoon Asian fish sauce; 1/2 cup sliced scallions (white and green parts), for garnish

By Melissa Clark

Total Time: 1 hour
Rating: 4(695)
Comments: Read comments

A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It’s a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add ½ teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around ½ inch in size.

Featured in: The Meat-Lover’s Guide to Eating Less Meat

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 400 degrees. Slice tofu 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.
Step 2
In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in ¼ cup olive oil.
Step 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 and sprinkle bacon on top.
Step 4
Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
Step 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.
Step 6
Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.

Ratings

4 out of 5

695 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

JJ5 years ago

Your recipes are excellent, but I'm dismayed by your telling people to use clingfilm/plastic wrap, plastic bags, foil, paper towels -- that stuff is never needed, and we're destroying the planet, our only home. In this case, designate a few kitchen towels for drying veg and tofu -- wash them separately (vinegar is a natural antibacterial) and use them only for food prep. Generations managed without paper towels (and foil and plastic), and we can too. Thanks.

Patricia5 years ago

What about the fish sauce? Disappointing that the instructions for veganizing this ignore that ingredient.

Lindsay5 years ago

Not a vegan myself but wondering if liquid smoke could be incorporated to replace the bacon flavor.

cookin with induction2 months ago

I must be a slow slicer. It took me nearly 30 minutes to do the ginger, squash Brussels, onions. Then 40 minutes of cooking.

Nelda Leon4 months ago

Yo speed up prep and cooking time, microwave a pierced whole butternut squash for 5-6 minutes Remove and microwave Brussels sprouts for 3-4 minutes, while you peel and cut the butternut squash. Then roast for 20 min or as needed.

Aly5 months ago

After reading comments, I used the ingredients as given, but adjusted the cooking methods. I cubed the drained tofu and dusted it with rice flour, sprayed with avocado oil and it went int a 425 degree oven while I prepped the rest. I cooked the rest as the recipe said using two parchment lined sheet pans, but when it was 3/4 done, I tossed everything, including the tofu, which had been browning,

Aly5 months ago

@Aly then dumped it over the rest of the vegetables and tossed it, and turned the oven up to 475 to let it all brown. A lot of fuss, but it sure was good.

Private comments are only visible to you.