Maple-roasted tofu with winter squash from Dinner: Changing the Game (page 215) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute basil for cilantro.

  • ChelseaP on August 07, 2022

    This was really good. I served it with some baby spinach and herby bulgur wheat to make it a main. Next time I try it I think I’ll also add some sort of yoghurt sauce.

  • Ehcoggin on January 19, 2021

    This is one of my all time favorite tofu dishes. I love the flavor profile!

  • cdglamontagne on February 04, 2020

    Agree with others that this was good, not great. A little too sticky sweet, but that was helped with some lime juice and fresh cucumber mixed in along with the cilantro. I used delicata squash and added brussel sprouts. You could probably do this on one sheet pan, but my squash cooked quicker than the tofu browned.

  • clcorbi on February 03, 2018

    We didn't love this. The flavor profile is kind of odd to me; it's close to tasting like an Asian dish, but somehow doesn't make it there. Also, as usual, I don't love adding sweet ingredients (maple syrup) to already-sweet vegetables (butternut squash). That being said, I did enjoy the flavor of the maple syrup rub on the tofu. We both wished there was MORE of the tofu, though: there's 2.5lb of squash to 1lb of tofu, which doesn't feel like the correct proportion to me. Overall, I wouldn't repeat this without making significant changes, even though I do like the concept of a sheet pan dinner involving tofu.

  • Lepa on April 18, 2017

    This was a bit fussy to prepare and we weren't thrilled with the results. If you make it, note that the recipe directs you to cut the tofu into slabs but you should instead cube it.

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