Chipotle – Maple Butternut & Tofu Sheet Pan Meal
Bring the farmers’ market to your oven with this smoky-sweet sheet pan dinner! Roasted butternut, peppers, onions, tomatoes, and crispy-edged tofu caramelize under a chipotle-maple glaze while they bake, so easy and so colourful. Don't worry about extras, because tomorrow’s leftovers shine in wraps, grain bowls, or over a pile of leafy greens. Packed with plant protein, fibre, and beta carotene, it’s a cozy way to eat the rainbow.
Ingredients
Method
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or a silicone mat.
- In a small bowl, whisk together maple syrup, balsamic vinegar or lemon juice, smoked paprika, chipotle powder, and garlic.
- Place the cut squash into a large bowl and pour roughly ½ the marinate over it, tossing well to coat.
- Spread squash out in a single layer on prepared pan and roast for 25 minutes.
- Meanwhile, add the tofu to the same large bowl and toss with the remaining marinade. Set aside while you prepare the onion, peppers, and tomatoes.
- After the squash has cooked for 25 minutes, remove from the oven and stir.
- Add the onions and peppers to the tofu and toss to coat. Place this mixture on the prepared pan with the squash. Bake for 10 minutes.
- Remove from oven, give everything a stir, then add the tomatoes and bake for another 10-15 minutes or until the squash is tender.
- Taste, adjust seasoning, and finish with herbs or lime if desired.
Notes
- Serving ideas: Spoon over brown rice, millet, quinoa, or greens, and drizzle with a quick tahini–lime sauce for extra creaminess. I also love it with salsa on the side for dipping!
- Buddha Bowl Magic: Leftovers make a perfect base for a quick Buddha bowl, just add cooked grains, leafy greens, or a dollop of hummus.
- Veggie Swap: Mix it up with other roast-friendly vegetables such as sweet potatoes, parsnips, broccoli or cauliflower.
- Protein Boost: Toss in a cup of cooked chickpeas along with the tofu for extra protein and texture.
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