Maple-Roasted Tofu with Winter Squash

A dish of maple-roasted tofu
Prep Time: 
1 hour
Number of Servings: 
Serves 4
Recipe Source: 
Dinner: Changing the Game by Melissa Clark ($35, Clarkson Potter, 2017)


  • 1 package (14 to 16 oz) extra-firm tofu, drained and patted dry
  • 14 cup maple syrup
  • 2 tsp grated peeled fresh ginger
  • 14 tsp good chili powder such as ancho or New Mexico
  • 3 Tbsp extra-virgin olive oil
  • 2 14 lb butternut squash, peeled, trimmed, seeded, and cut into 1-inch cubes (6 cups)
  • Fine sea salt, as needed
  • Freshly ground black pepper, as needed
  • 1 Tbsp chopped fresh sage leaves
  • 2 tsp soy sauce
  • 12 tsp sherry vinegar, plus more for drizzling
  • 12 cup fresh cilantro leaves or chopped fresh basil leaves
  • Sliced scallions (white and green parts), for garnish


  1. Heat oven to 425°.
  2. Slice tofu into 1-inch-thick slabs. Pat them very dry with paper towels and arrange them in a single layer on a rimmed baking sheet. Cover tofu slabs with more paper towels and let them sit while you make the sauce.
  3. Combine maple syrup, ginger, and chili powder in a small saucepan, and simmer until syrup thickens and reduces by a third, about 3 minutes. Stir in oil.
  4. Place squash on a rimmed baking sheet and toss it with a generous pinch each of salt and pepper, sage, and half of maple syrup mixture. Spread squash cubes out into an even layer, place baking sheet in oven, and roast, tossing squash occasionally, until golden brown, about 45 minutes.
  5. Once squash is in oven, add soy sauce and sherry vinegar to remaining maple syrup mixture. Remove paper towels from under and over tofu, and sprinkle top of tofu slabs with salt. Brush half of soy-maple mixture over tofu. Add baking sheet of tofu to oven and roast it for 20 minutes. Turn pieces over, brush tops with remaining soy-maple mixture, and cook for 15 to 20 minutes longer.
  6. Toss squash with cilantro. Transfer it to a plate and top it with tofu. Garnish with sliced scallions and drizzle with more sherry vinegar.


You can use other varieties of squash in place of the butternut. Added bonus: sliced acorn, delicata, and dumpling squash don’t require peeling; the peels are not only edible, they also look really pretty for serving.

Nutrition Info: 
349 Calories, 13 g Protein, 48 g Carbohydrates, 7 g Fiber, 15 g Total fat (3 g sat), 406 mg Sodium, ★★★★★ Vitamin A, Vitamin C, Vitamin K, ★★★★ Calcium, ★★★ Magnesium, Phosphorus, Potassium, ★★ Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B6, Vitamin E, Iron, Vitamin B3 (niacin), Zinc