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Sweet and creamy roasted butternut squash mash is paired with spicy, crispy tofu crumbles making a high-protein, delicious meal that’s ready in 30 minutes!
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Mashed Butternut Squash with Crispy Tofu Crumbles
Prep Time
10 mins
Cook Time
20 mins
 

Sweet and creamy roasted butternut squash mash is paired with spicy, crispy crumbles making a high-protein, delicious meal that’s ready in 30 minutes!

Course: Main Course
Cuisine: American
Keyword: butternut squash, fall recipe, tofu
Servings: 4
Calories: 262 kcal
Author: Simple Fit Vegan
Ingredients
  • 4 cups chopped butternut squash
  • 1 tbsp olive oil
  • 1 tbsp dry sage
  • 1 tsp salt
  • 1/8 tsp black pepper
  • 1/2 block extra-firm tofu
  • 2 tbsp soy sauce
  • 1 tsp sriracha
  • 1 tbsp cornstarch
  • 2 tbsp tahini
  • 1 avocado
Instructions
  1. Preheat oven to 400 F/ 200 C.
  2. Using a peeler or a small paring knife, peel butternut squash. Chop it into small squares.
  3. Toss chopped butternut squash in olive oil and spices and bake for total of 20 minutes flipping half-way in the middle.
  4. To prepare tofu, wrap it in kitchen towel or paper towel press it firmly with your hands to squeeze all the water. Then using your hands crumble tofu into an empty bowl. Toss tofu crumbles with soy sauce, sriracha, and corn starch. Place on a baking sheet and bake for 20 minutes, tossing lightly half-way in the middle.
  5. Remove roasted butternut squash from the oven and transfer to a bowl. Mash with a masher or fork. It’s okay to leave it a little chunky.
  6. To assemble the bowl, lay mashed roasted butternut squash then add crispy tofu crumbles in the middle. Serve with sliced avocado and chopped cilantro.
  7. Optional: serve with kale or other greens to turn this into a delicious salad.
Recipe Notes

Nutrition Information (per serving): Calories: 262 Fat: 18 g Saturated fat: 3.3 g Carbohydrates: 25.5 g Dietary Fiber: 7.3 g Sugar: 3.6 g Sodium: 1060 mg Protein: 5 g