Best 2 Maple Roasted Tofu With Butternut Squash And Bacon Recipes

**Tantalize your taste buds with a symphony of flavors in this delectable dish of Maple Roasted Tofu with Butternut Squash and Bacon**. The perfect harmony of sweet, savory, and smoky notes will leave you craving for more. Roasted tofu cubes, tender butternut squash, and crispy bacon are enveloped in a luscious maple glaze, creating a medley of textures and flavors that dance on your palate. This culinary masterpiece is not only a delight to the senses but also a wholesome and nutritious meal, making it an ideal choice for health-conscious individuals and vegetarians alike. Accompanying the main recipe are variations that cater to different dietary preferences, including a vegan version that swaps bacon for tempeh and a gluten-free option that utilizes tamari instead of soy sauce.

Check out the recipes below so you can choose the best recipe for yourself!

MAPLE-ROASTED TOFU WITH BUTTERNUT SQUASH AND BACON

Maple-Roasted Tofu With Butternut Squash and Bacon image

A small amount of bacon adds a lot of smoky flavor to sweet maple-roasted vegetables and glazed tofu. It's a colorful, cozy sheet-pan meal for tofu lovers who also eat meat, or bacon eaters who are trying to eat less meat. To make this dish vegan, skip the bacon, and add 1/2 teaspoon smoked paprika to the maple syrup mixture. Dicing the squash into small cubes helps it roast at the same rate as the brussels sprouts, so be sure to keep the pieces around 1/2 inch in size.

Provided by Melissa Clark

Categories dinner, weekday, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 (14- to 16-ounce) package extra-firm tofu, drained and patted dry
1/4 cup maple syrup
2 teaspoons peeled and grated fresh ginger
1/4 teaspoon red-pepper flakes
1/4 cup extra-virgin olive oil, plus more for drizzling
12 ounces butternut squash (1 small to medium squash), peeled, trimmed, seeded and cut into 1/2-inch cubes
1 pound brussels sprouts, trimmed, small ones left whole, large ones halved
1 medium red onion, cut into 1/2-inch wedges
Kosher salt and freshly ground black pepper
3/4 teaspoon ground coriander
1 tablespoon finely chopped fresh sage leaves
2 ounces bacon, diced into 1-inch pieces
1 1/2 tablespoons soy sauce
3 teaspoons fresh lime juice, plus more for drizzling
1 teaspoon Asian fish sauce
1/2 cup sliced scallions (white and green parts), for garnish

Steps:

Heat oven to 400 degrees. Slice tofu into 1-inch-thick slabs. Pat them dry with paper towels and arrange in single layer on a plate. Cover tofu slabs with more paper towels and set aside.
In a small saucepan, combine maple syrup, ginger and red-pepper flakes. Simmer until syrup thickens slightly, about 1 minute, then stir in 1/4 cup olive oil.
Place squash, brussels sprouts and onion in a bowl. Toss with salt, pepper, coriander, sage and half of the maple syrup mixture. Spread vegetables in an even layer on a rimmed baking sheet and sprinkle bacon on top.
Add soy sauce and 2 teaspoons lime juice to remaining maple mixture.
Remove paper towels from over tofu, and sprinkle salt on tofu slabs. Tuck tofu onto the baking sheet with squash and brush half of the soy-maple mixture over the slabs. Roast for 40 minutes, tossing the vegetables occasionally. Halfway through roasting, flip the tofu slabs, and brush with remaining soy-maple mixture. Turn oven off and heat broiler.
Broil tofu and vegetables for 1 to 2 minutes to crisp up the bacon and the edges of the tofu. When vegetables are still hot, toss with remaining 1 teaspoon lime juice and the fish sauce. Garnish with sliced scallions and drizzle with more olive oil and a little more lime juice if you like.

ROASTED SQUASH WITH BACON AND MAPLE

Roasted Squash with Bacon and Maple image

We all know that maple syrup and bacon aren't just for breakfast anymore -- but have you tried these powerhouse ingredients with roasted squash yet?

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 45m

Number Of Ingredients 6

Ingredients

2 small acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
1/3 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper
Coarse salt
3 thick slices bacon (about 4 ounces total), cut crosswise into 1/4-inch pieces

Steps:

Preheat oven to 400 degrees. Toss squashes with maple syrup, oil, cayenne, and 1 teaspoon salt on a rimmed baking sheet. Spread in a single layer; roast 10 minutes. Add bacon, then flip squashes to coat. Roast, flipping once more halfway through, until tender and golden brown, about 20 minutes more; serve.

Tips:

Use a high-quality maple syrup. This will make a big difference in the flavor of the dish.
Don't overcrowd the pan. This will prevent the tofu and squash from roasting evenly.
Roast the tofu and squash until they are slightly browned and tender. This will ensure that they are cooked through without becoming dry.
Add the bacon and cook until it is crispy. This will add a smoky flavor to the dish.
Serve the dish immediately. This will ensure that the tofu and squash are hot and crispy.

Conclusion:

This maple roasted tofu with butternut squash and bacon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The tofu and squash are roasted in a maple syrup glaze until they are slightly browned and tender, and the bacon adds a smoky flavor to the dish. This recipe is sure to please everyone at the table.