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

Roasted Butternut Squash and Tofu with Sage

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:

  1. 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
  2. Cut the tofu into cubes and cut the spinach into strips, then add both to the butternut squash and roast for another 3 minutes
  3. Serve with scattered chopped sage leaves, a drizzle of olive oil and freshly ground black pepper and salt

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