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Tofu, Broccoli, and Butternut Squash with Creamy Tahini Sauce | 5V 3B WW

Vegetarian Weight Watchers Public
Course: Main course
Preparation time: 25 minutes
Cooking time: 40 minutes
Energy: 273 kcal / serving

Instructions

  • 1.   Preheat the oven to 230°C (450°F).
  • 2.   Marinate the tofu with soy sauce in a bowl for 10 minutes.
  • 3.   In another bowl, toss the broccoli with 2 tablespoons of olive oil, salt, and pepper.
  • 4.   Place the butternut squash in a baking dish with the remaining 2 tablespoons of olive oil, salt, pepper, and garlic. Bake for 15 minutes. Remove the dish from the oven, stir, and move the squash to one side of the dish.
  • 5.   Place the broccoli on the other side of the dish and arrange the tofu in the center, ensuring that each piece is in contact with the dish. Return to the oven and bake until the butternut squash is tender, about 20-25 minutes.
  • 6.   Meanwhile, mix tahini, yogurt, lemon juice, water, salt, and sriracha sauce in a small bowl.
  • 7.   Serve the tofu with the vegetables, drizzle with tahini sauce, and sprinkle with pumpkin seeds.

Ingredients for servings

  • 300 g of tofu
  • 1 tablespoon of soy sauce
  • 400 g of broccoli
  • 4 teaspoon of olive oil
  • 400 g of buttercup squash
  • 2 garlics
  • 1 tablespoon of sesame paste
  • 30 g of 0% Greek yogurt
  • 2 tablespoon of lemon juice
  • 1 glass of water
  • 1 tablespoon of pumpkin seed
  • 1 teaspoon of sriracha sauce
  • 1 pinch of salt
  • 1 pinch of pepper

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    273 kcal
    14 %
  • Fat
    14,41 g
    21 %
  • of which saturated
    2,24 g
    11 %
  • Carbohydrates
    11,25 g
    4 %
  • of which sugar
    4,88 g
    5 %
  • Protein
    17,43 g
    35 %
  • Fibers
    5,46 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.