High Protein Fall Meal
Fall has arrived! Pumpkins, apples and all types of yummy fall type foods are ready to back, cook and enjoy! This delish meal is one pan and packed with protein, fiber, and complex carbs!
The roasted butternut squash and parsnips are soft and sweet, and the tofu is firm and slightly salty. It makes a perfect main dish, topped on sauteed kale, or as topping for a fresh green salad. The leftovers make a delicious next-day lunch and also freeze well
2 blocks superfirm tofu (drained and cubed, or use Nasoya cubed)
1 medium butternut squash, peeled, deseeded, diced (about 4 cups)
6 small parsnips, peeled, diced (about 1 cup)
2 tablespoons olive oil
1 teaspoon cinnamon
1 teaspoon sea salt
1/2 cup chopped dates
Preheat oven to 375°F.
Place the tofu, butternut squash, and parsnip on a cookie sheet or in a 9x13-inch glass baking dish. Drizzle with two tablespoons of olive oil, sprinkle on the cinnamon and sea salt, and mix to coat.
Roast for 20 minutes, stir, roast for another 20 minutes, add the chopped dates and stir, and roast for another 20 minutes or until the butternut squash and parsnips are tender.
Season with more salt if desired and enjoy!