Butternut Squash & Crispy Tofu Traybake With Tahini Drizzle (high-protein) - Vegan Recipe Club

Ingredients

• Tofu
• 400g/14 oz extra firm tofu (we like Tofoo co.), drained, patted dry and cut into 1-2cm cubes
• 4 tbsp cornflour (use gluten-free if needed)
• ¾ tsp salt
• Traybake
• 1 x butternut squash, cut into 2cm thick chunks or approx. 500g/17 oz squash cubes
• 2 red peppers, thinly sliced
• 1 onion, cut into wedges
• 1 x 400g/14 oz tin of chickpeas, drained and rinsed
• 2 x handfuls of almonds, flaked almonds, pistachios, walnuts or pine nuts
• 200g/7 oz cherry tomatoes
• 2 tsp cumin seeds
• 1 tsp chilli flakes (optional – if you’d like a bit of heat)
• Salt and pepper
• 1-2 x handfuls of dried fruit (eg raisins, sultanas, chopped dried apricots, chopped dates, cranberries – optional)
• Tahini drizzle
• 1 clove garlic
• 100ml/⅖ cup lemon juice (fresh or bottled)
• 4½ tbsp tahini
• 1-2 tbsp syrup (eg maple or agave)
• 3 tbsp olive oil
• 3 tbsp water
• Pinch of salt
• Optional toppings: fresh coriander, fresh mint, fresh pomegranate seeds, lime wedges, sprinkling of dukkah, sprinkling of za’atar