Roasted squash and tofu with ginger

A salty-spicy-acidic-sweet tray of winter squash and crispy tofu from Diana Henry’s new sheet pan cookbook.

This recipe roasted squash and tofu with soy, honey, chili and ginger is simple but packed with flavor, and easy without being fussy.

Squashes are a seasonal treat and they're especially delicious roasted till tender and caramelised. Coat them in a sticky maple syrup, ginger and chilli marinade and cook them alongside tofu steaks to make a hearty veggie roast that's scrumptious served with brown basmati rice.

A salty-spicy-acidic-sweet tray of winter squash and crispy tofu from Diana Henry’s new sheet pan cookbook.

This is a meal with complex flavors and a variety of textures: velvety from the honey-roasted squash, tender and juicy from the tofu, with the occasional crunch from the sesame-seed garnish and a slight chew from the squash peel. I like to serve this dish with more hot sauce on the side, preferably over brown rice or lightly dressed baby spinach, though it’s also good served all alone. As long as the squash and the tofu have each other, that’s all they really need.

This easy vegetarian sheet pan meal combines tofu, chickpeas, butternut squash and red onion on one sheet pan. Everything is roasted and served with a creamy tahini sauce!

This Sheet Pan Veggies and Tofu recipe is an easy sheet pan dinner made with roasted vegetables and crispy tofu. Takes just 10 minutes to prep and makes the perfect healthy plant-based dinner for busy weeknights. This Sheet Pan meal is easy to make with roasted butternut squash, cauliflower, Brussels sprouts, carrots, onions, crispy tofu, and a flavorful sauce. It's gluten-free, dairy-free, vegan with low carb, and has paleo and Whole30 options.

This roast squash and tofu recipe can be served with a crunchy salad for contrast and rice on the side.

Roasted butternut squash with ginger, garlic and chili tossed in a maple-miso glaze makes for a hearty vegan side dish or main for two.

This roasted tofu-and-squash recipe from Melissa Clark’s new cookbook, Dinner: Changing the Game (Clarkson Potter), is a stellar vegan supper that will win over any meat-eater. “Winter squash gets sweeter and more intense the longer you roast it, especially if you glaze it in some kind of syrupy liquid,” says Clark. “You can use other [...]