Roasted butternut squash, crispy fennel, and crumbled tofu make up this inspired dish.
Drain tofu, pat dry, wrap in paper towels and place something heavy on top, such as a cast iron skillet, for 15 minutes.
While tofu is draining, prepare sauce by adding sauce ingredients to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add 1-2 Tbsp olive oil and the butternut squash, onions, shallots, and fennel. Season with a pinch each salt and pepper and stir. Cook until softened - about 5 minutes.
Once veggies are softened, add the tofu to one side of the pan and use a fork to crumble into bite-sized pieces. Sauté for 2 minutes.
Add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
Serving size: 1/2 of the recipe Calories: 127 Fat: 3.9g Saturated fat: .8g Carbohydrates: 15.1g Sugar: 1.8g Sodium: 21.7mg Fiber: 5.2g Protein: 11.8g