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.

Course Main Course

Servings 4

Ingredients

1 small butternut squash peeled and cut into ¾-inch cubes
1 block extra-firm tofu drained, pressed, and cut into 1-inch cubes
1 large red onion sliced into thick wedges
2 bell peppers any color, cut into 1-inch strips
2 tomatoes cut into wedges (or sub a handful of cherry tomatoes)
3 cloves garlic minced
3 Tbsp pure maple syrup
3 Tbsp balsamic vinegar or lemon juice
1 tsp smoked paprika
2 tsp chipotle chili powder adjust for heat
freshly ground black pepper to taste
optional garnish: chopped cilantro or parsley, squeeze of lime

Instructions

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.