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Sheet Pan Tofu Broccoli and Butternut Squash with Balsamic Syrup

This meal is prepared in the oven on one sheet pan. You could use precut broccoli and butternut squash for a shortcut. This is an easy recipe, it just has a few steps.

Tofu:

  • 14 oz. extra firm tofu
  • 1 tbsp coconut aminos
  • 1 tbsp vegetable broth

Preheat oven to 450 degrees.

Press tofu to remove liquid from the tofu. By pressing the tofu it will allow it to absorb the marinade. I pressed the tofu for about 30 minutes, and then I marinated the tofu for 30 minutes in a baking dish. Set aside.

Broccoli:

Combine all of the ingredients in a large bowl and toss to coat the broccoli. Set aside.

Butternut Squash:

Combine all of the ingredients into a large bowl. Toss together the ingredients to coat the butternut squash. Set aside.

Spread the butternut squash out into an even layer onto a sheet pan. bake for 15 minutes. remove pan from oven and stir: move squash to one side of pan.

Spread broccoli out on other side of pan. Place the tofu in the center of the pan. Make sure all the ingredients make contact with the pan. Return pan to the oven; cook until squash is tender, 20-25 minutes.

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Drizzle with Balsamic Syrup.

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Serve. Eat. Enjoy.

 

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Balsamic Syrup – Round I

This week I want to share with you how to transform one main meal into other meals for the future. There are some people who do not like leftovers, and there are others who like to just warm up the leftovers as is. I am in both groups depending on the mood. However, I do like a culinary challenge. This week my challenge is to see how I can transform one evening meal into one and maybe two others meals for later in the week.

My thought is to start with a Smokey Southwestern Pork Tenderloin (This recipe is on my website) as my protein. I think a large sheet pan of veggies will go well with the tenderloin and give me many options for future meals.

I added a balsamic syrup drizzle to complement the Smokey Southwestern Pork Tenderloin. The balsamic syrup is very easy to make and it adds so much flavor. I have drizzled it on flatbreads, and I have another use for it in Round 2.

Balsamic Syrup

  • 1 c balsamic ¬†vinegar

Reduce balsamic vinegar over medium heat until it is about half in volume. Reduce it down until it becomes a syrup consistency.

I put mine into a squeeze bottle and keep it handy for many of my dishes. the vinegar reduces down to a sweet and tangy condiment.