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Dinner recipe · from the recipe book

Butternut Sage-Style Tofu Bake with Pepita Crust

Golden roasted tofu and tender butternut squash in a silky, nutmeg-scented squash and white bean sauce under a crunchy pumpkin and sunflower-style seed crust.

Butternut Sage-Style Tofu Bake with Pepita Crust

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 3½ cups cubed500 gButternut squash, peeledcut into 3/4-inch cubes
  • 5¾ cups chopped120 gKalestems removed, chopped
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 cup180 gGreat northern or cannellini beans, canned, drained and rinsed
  • ¾ cup200 gPumpkin puree, canned
  • 1 cup (240 ml)240 gMilk, 2%
  • ½ cup120 gVegetable broth
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried thyme
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gGround nutmeg
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup40 gPumpkin seeds (pepitas)
  • 1½ tbsp15 gSesame seeds
  • ¼ cup25 gPlain dry breadcrumbs
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and lightly grease a 9x13-inch baking dish with a little of the olive oil from the first third.
  2. On a sheet pan, toss the tofu and butternut with one third of the olive oil and half of the salt; roast 20 minutes, turning once, until the tofu is golden and the squash is just tender. Lower the oven to 375°F (190°C).
  3. Meanwhile, warm another third of the olive oil in a skillet over medium heat; cook the onion 5 minutes until soft, then add the garlic, thyme and rosemary for 1 minute.
  4. Add the kale and the vegetable broth to the skillet and cook 3 minutes until the kale wilts.
  5. For the creamy sauce, blend the great northern beans, pumpkin, milk, nutmeg, black pepper and the remaining half of the salt until smooth.
  6. Spread the tofu, butternut and kale mixture in the baking dish and pour the creamy sauce over, stirring gently to coat.
  7. For the seed crust, mix the pumpkin seeds, sesame seeds, breadcrumbs, parmesan and the final third of the olive oil, then scatter it evenly over the casserole.
  8. Bake uncovered at 375°F (190°C) for 25 minutes until bubbling at the edges and the crust is deep golden.
  9. Rest 10 minutes before serving.

Contains: Milk, Gluten, Soy, Sesame. Some brands contain egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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