Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash

Name: Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash
Ingredients: 1 lb extra-firm tofu (pressed, drained and chopped into 1-inch pieces); 2 Tablespoons liquid aminos (coconut aminos or low-sodium tamari); 1 Tablespoon maple syrup; ½ teaspoon garlic powder; 1 medium butternut squash (about 6 cups peeled, seeded and cut into 1-inch pieces); 1 (15 ounce) can chickpeas (drained and rinsed); 1 medium/large red onion (roughly chopped); 2 Tablespoons olive or avocado oil; ½ teaspoon sea salt; ½ teaspoon ground pepper; tahini sauce; ¼ cup coarsely chopped cilantro leaves (for garnish)

"This vegetarian sheet pan dinner features tofu, chickpeas, butternut squash, and red onion. Everything is roasted and served with a creamy tahini sauce..."

INGREDIENTS

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1 lb extra-firm tofu (pressed, drained and chopped into 1-inch pieces)

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2 Tablespoons liquid aminos (coconut aminos or low-sodium tamari)

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1 Tablespoon maple syrup

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½ teaspoon garlic powder

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1 medium butternut squash (about 6 cups peeled, seeded and cut into 1-inch pieces)

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1 (15 ounce) can chickpeas (drained and rinsed)

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1 medium/large red onion (roughly chopped)

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2 Tablespoons olive or avocado oil

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½ teaspoon sea salt

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½ teaspoon ground pepper

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tahini sauce

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¼ cup coarsely chopped cilantro leaves (for garnish)

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