Roasted Almond Butter and Maple Glazed Tofu, Squash and Brussels in a close up shot laid on white parchment paper

Roasted Almond Butter and Maple Glazed Tofu, Squash and Brussels

Share on facebook
Share on twitter
Share on pinterest
Share on email

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.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

10

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour

Icon of clock in maroon red lines

TOTAL TIME:

1 hour 20 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 10

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 10

Great Summer Recipes
Orange Creamsicle Smoothie Bowl with a sliced orange & banana, with scattered banana slices, orange jelly, and coconut flakes

Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.