Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.
3 tablespoons JUSTIN’S® Classic Almond Butter
1 (14 ounces) package Extra-Firm Tofu, drained, patted dry, and cubed
¼ cup Maple Syrup
1 tablespoon Reduced Sodium Tamari
2 teaspoons Fresh Ginger, grated
¼ teaspoon Red Pepper Flakes
¼ cup Avocado Oil, plus more for drizzling
1 small Delicata Squash, peeled, seeded and cut into ½-inch slices
10 ounces Brussels Sprouts, halved
10 ounces Broccoli Florets
1 medium Red Onion, cut into ½-inch slices
Sea salt
Freshly Ground Black Pepper
1. Preheat the oven to 400°F.
2. Line a large baking sheet with parchment paper.
3. In a medium bowl, combine the almond butter, maple syrup, tamari, ginger, red pepper, and oil. Stir well.
4. Add the tofu toss gently, and let marinate for 30 minutes.
5. Arrange the veggies on a baking sheet.
6. Spray with oil and season with salt and pepper.
7. Place the tofu around the veggies on the sheet.
8. Drizzle the remaining marinade over all the veggies and tofu.
9. Roast for 25-30 minutes or until the vegetables begin to get crispy.
