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Acorn Squash, Burmese Tofu & Mushroom Sheet Pan Dinner {vegan}


  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2 1x

Description

Half-moons of acorn squash, dusted with smoked paprika and nestled among mushrooms, peppers and Burmese tofu, make for a healthy, easy and inspired weeknight meal.


Scale

Ingredients

  • Cooking spray (I used an olive oil spray)
  • 1 medium acorn squash, halved lengthwise, seeded, cut into 12 slices
  • 1 large red bell pepper, seeded, cut into 11/2-inch pieces
  • 11/2 teaspoons smoked paprika (see notes for other options)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 recipe Burmese (chickpea flour) tofu(see notes for other options), cut into 1-1/2 inch pieces
  • 8 ounces mushrooms, halved if large
  • 2 to 3 tablespoons chopped fresh parsley or cilantro

Instructions

  1. Preheat oven to 425F. Spray a large, rimmed sheet pan/baking sheet with cooking spray.
  2. Evenly arrange the squash and bell pepper on the prepared baking sheet. In a small cup, combine the paprika, salt and pepper. Spray the squash and peppers with cooking spray and sprinkle with HALF of the smoked paprika mixture.
  3. Roast in the preheated oven for 15 minutes.
  4. Remove baking sheet from oven and distribute Burmese tofu and mushrooms in between vegetables. Spray with cooking spray and sprinkle with remaining paprika mixture.
  5. Roast for 10 to 15 minutes longer until mushrooms are browned and squash is tender. Sprinkle with parsley and eat!

Notes

Smoked Paprika Options: An equal amount of chili powder, sweet paprika or ground cumin can be used in place of the smoked paprika.

Burmese Tofu Options: An equal amount of extra-firm tofu, 6 to 8 ounces of tempeh, or a 15 ounce can of chickpeas (rinsed and drained) can be used in place of the Burmese tofu.

  • Category: Dinner, Entree

Nutrition

  • Serving Size: 1/2 of recipe
  • Calories: 244
  • Sugar: 7.6 g
  • Sodium: 428 mg
  • Fat: 3.4 g
  • Saturated Fat: 0.4 g
  • Carbohydrates: 51.1 g
  • Fiber: 9.1 g
  • Protein: 10.6 g
  • Cholesterol: 0 mg