Maple-Roasted Tofu with Winter Squash

1. Preheat Oven and Prepare Tofu

Preheat your oven to 425°F. Slice the extra-firm tofu into generous pieces and lay them on a baking sheet lined with paper towels to dry.

2. Make Maple-Ginger Sauce

In a small saucepan, combine maple syrup, freshly grated ginger, and chile powder. Simmer gently for about three minutes until the mixture thickens slightly.

3. Prepare the Squash

Toss cubed butternut squash with fine sea salt, freshly ground black pepper, and chopped fresh sage. Pour half of the maple syrup mixture over the squash and ensure each piece is coated on a baking sheet.

4. Roast Tofu and Squash

Brush each slice of tofu with the remaining maple syrup mixture, a touch of soy sauce, and a dash of sherry vinegar. Arrange the slices on a baking sheet and place them in the oven alongside the squash. Roast for 20 minutes, then turn the tofu slices over, brush them again, and roast for another 15 to 20 minutes until golden.

5. Finish and Serve

Toss the roasted squash with chopped fresh cilantro or basil leaves. Plate the squash with the roasted tofu, and garnish with sliced scallions and a light drizzle of sherry vinegar.