Butternut Squash & Crispy Tofu Traybake With Tahini Drizzle
Easy
Gluten free
Wheat free
Middle Eastern and Moroccan
mains
With minimal prep and bold Middle Eastern flavours, what’s not to love about this dish? Enjoy the combination of sweet butternut squash, crispy golden tofu, chickpeas, cumin and tahini and with four different types of protein it really packs a punch.
Nutritional information based on one serving of the full recipe and using 1 tablespoon of oil for cooking.
55
4
Kcal
683
Carbs
57 g
Protein
25 g
Fat
37 g
* Nutritional information per serving.
Ingredients
Tofu
- 400g/14 oz extra firm tofu (we like Tofoo co.), drained, patted dry and cut into 1-2cm cubes
- 4 tbsp cornflour
- ¾ tsp salt
Traybake
- 1 x butternut squash, cut into 2cm thick chunks or approx. 500g/17 oz squash cubes
- 2 red peppers, thinly sliced
- 1 onion, cut into wedges
- 1 x 400g/14 oz tin of chickpeas, drained and rinsed
- 2 x handfuls of almonds, flaked almonds, pistachios, walnuts or pine nuts
- 200g/7 oz cherry tomatoes
- 2 tsp cumin seeds
- 1 tsp chilli flakes (optional – if you’d like a bit of heat)
- Salt and pepper
- 1-2 x handfuls of dried fruit (eg raisins, sultanas, chopped dried apricots, chopped dates, cranberries – optional)
Tahini drizzle
- 1 clove garlic
- 100ml/⅖ cup lemon juice (fresh or bottled)
- 4½ tbsp tahini
- 1-2 tbsp syrup (eg maple or agave)
- 3 tbsp olive oil
- 3 tbsp water
- Pinch of salt
Optional toppings: fresh coriander, fresh mint, fresh pomegranate seeds, lime wedges, sprinkling of dukkah, sprinkling of za’atar
Instructions
Tofu
- Place the tofu, corn flour and salt in a tupperware container with a lid. Shake it up, ensuring the tofu is fully coated. Set aside.
Traybake
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Using a large baking tray, evenly spread the butternut squash, red pepper, onion and tofu. Coat with oil and a sprinkling of salt (you might want to get your hands in there!).
- Place in the oven for around 30 minutes or until the squash is getting soft.
- Remove the tray from the oven, turn the vegetables and tofu then evenly add the chickpeas, nuts, cherry tomatoes, cumin seeds and chilli flakes. Sprinkle over a little more salt.
- Bake for a further 15 minutes (or until thoroughly cooked and lightly golden) and during this time, make the sauce.
- Once cooked, remove from the oven and sprinkle over the dried fruit (if using) before serving.
Tahini drizzle
- Blend all the ingredients together until smooth. If the mixture is too thick, add a little more water and olive oil (do this a bit at a time as you don’t want it to be too runny).
Assembly
- Serve the traybake with a drizzle of sauce and any of the serving suggestions.
Serving suggestions: couscous, flatbread or pittas, giant couscous, green salad, olives, quinoa