Squash, Tofu, and Red Onion Roast

I cannot overstate how much I love this dinner. It’s easy to make, and it’s beyond scrummy–sweet, tangy, a bullseye on umami.

Why waste time chatting about it? Let’s just get right into the recipe, from Robin Asbell’s fabulous cookbook Big Vegan.

Make this.


What you need:

  • 1 lb winter squash, peeled and cubed
  • 12 oz firm tofu, drained, pressed, and diced
  • 1 cup red onion, diced
  • 1 tbsp canola oil
  • 1/4 cup tamari or soy sauce
  • 3 tbsp agave syrup
  • 2 tbsp minced peeled fresh ginger
  • 1 tbsp rice vinegar
  • 1 garlic clove, minced
  • 1/2 tsp toasted sesame oil


What to do:

  1. Preheat the oven to 400º. Put the squash, tofu, and onion in a large roasting pan. Drizzle them with the canola oil and toss to coat. Cover with foil, then roast for 20 minutes. Shake the pan to turn the cubes. If it feels like they are not moving, open the foil and turn them with a metal spatula. (I usually roast on a silpat mat, which keeps food from sticking.) Cover and roast until tender when pierced with a paring knife, about 20 minutes more.
  2. In a small cup, stir together the tamari, agave syrup, ginger, vinegar, garlic, and sesame oil. Pour them over the contents of the pan, and mix to coat. Roast, uncovered, until the liquids are absorbed and the pan is nearly dry, 5 to 7 minutes. Serve hot.

(Recipe says it serves 5. We got about 3 or 4 servings out of it.)


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