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Roasted squash & tofu

This was a great way to use some of our stored winter squash. We served this with rice one time, and quinoa another. Both worked well.
Serves 2-4

vegetarian, vegan, dairy free


14-ounce package extra-firm tofu
2 pounds winter squash (such as kabocha or acorn)
3 tablespoons honey or brown sugar 
1/3 cup soy sauce 
1/2 to 2 teaspoons crushed red pepper flakes, or to taste
1-inch piece fresh ginger, peeled and finely grated
7 tablespoons vegetable or peanut oil, divided
Kosher salt and freshly ground black pepper
6 garlic cloves, very thinly sliced
1 tablespoon toasted sesame seeds
2 scallions, trimmed and thinly sliced on the diagonal
Juice of half a lime


I didn't change anything from the original method, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Roasted squash and tofu in bowl