Roasted squash and tofu with ginger and garlic from Smitten Kitchen by Deb Perelman

  • scallions
  • garlic
  • fresh ginger
  • honey
  • limes
  • winter squash
  • dried red pepper flakes
  • gluten-free soy sauce
  • extra-firm tofu
  • toasted sesame seeds

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 brown sugar for honey.

  • chriscooks on February 01, 2020

    I made this with about 3 lb (cut up) butternut squash and sweet potatoes, but no tofu. Flavor was very good. Next time I'll reduce the oil by about half because there was a big pool of oil left on the parchment. I roasted the veg for about 30 min; the sweet potatoes were done but the squash could have used an additional 5 to 10 min - there were hardly any caramelized edges. My oven thermometer said I had the correct temp. As commenters on the web site noted, the lime juice is essential. Easy and tasty.

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