Blog Meal Plan Roasted Butternut Squash and Tofu with Sage Roasted Butternut Squash and Tofu with Sage

Roasted Butternut Squash and Tofu with Sage

Name: Roasted Butternut Squash and Tofu with Sage
Prep time: 25 min
Cook time: 25 min
Yield: 1 serving
Ingredients: Spinach - 80 g; Olive oil - 15 ml (1 tbsp); Butternut squash - 200 g; Tofu - 460 g; Sage leaves - 5 g (1 tbsp)

25 min Keto vegan Dinner Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

839

Calories

53g

Protein

57g

Fat

30g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Spinach - 80 g
Olive oil - 15 ml (1 tbsp)
Butternut squash - 200 g
Tofu - 460 g
Sage leaves - 5 g (1 tbsp)

How to make:

Deseed and dice the butternut squash leaving the skin on, and roast with a little olive oil for 20 minutes in a 180 degree oven
Cut the tofu into cubes and cut the spinach into strips, then add both to the butternut squash and roast for another 3 minutes
Serve with scattered chopped sage leaves, a drizzle of olive oil and freshly ground black pepper and salt