Roasted Almond Butter and Maple Glazed Tofu, Squash and Brussels in a close up shot laid on white parchment paper

Roasted Almond Butter and Maple Glazed Tofu, Squash and Brussels

Share on facebook
Share on twitter
Share on pinterest
Share on email

Roasted Almond Butter and Maple Glazed Tofu, Squash, and Brussels is a genuine triple threat. This dinner delight is vegetarian, full of flavor, and cooks in one pan. It doesn’t take your whole day to prepare either. At any given moment, you are thirty minutes of marinating, a few minutes of tossing ingredients together, and thirty minutes of hands-off roasting away from enjoying a flavor-packed, wholesome, vegetarian meal. Seriously. There’s really no downside to this recipe.

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

10

Icon of cutting board with knife on top in maroon red

PREP TIME:

20 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour

Icon of clock in maroon red lines

TOTAL TIME:

1 hour 20 minutes

INGREDIENTS

3 tablespoons JUSTIN’S® Classic Almond Butter
1 (14 ounces) package Extra-Firm Tofu, drained, patted dry, and cubed
¼ cup Maple Syrup
1 tablespoon Reduced Sodium Tamari
2 teaspoons Fresh Ginger, grated
¼ teaspoon Red Pepper Flakes
¼ cup Avocado Oil, plus more for drizzling
1 small Delicata Squash, peeled, seeded and cut into ½-inch slices
10 ounces Brussels Sprouts, halved
10 ounces Broccoli Florets
1 medium Red Onion, cut into ½-inch slices
Sea salt
Freshly Ground Black Pepper

DIRECTIONS

1. Preheat the oven to 400°F.

2. Line a large baking sheet with parchment paper.

3. In a medium bowl, combine the almond butter, maple syrup, tamari, ginger, red pepper, and oil. Stir well.

4. Add the tofu toss gently, and let marinate for 30 minutes.

5. Arrange the veggies on a baking sheet.

6. Spray with oil and season with salt and pepper.

7. Place the tofu around the veggies on the sheet.

8. Drizzle the remaining marinade over all the veggies and tofu.

9. Roast for 25-30 minutes or until the vegetables begin to get crispy.

This Recipe Serves 10

INGREDIENTS

3 tablespoons JUSTIN’S® Classic Almond Butter
1 (14 ounces) package Extra-Firm Tofu, drained, patted dry, and cubed
¼ cup Maple Syrup
1 tablespoon Reduced Sodium Tamari
2 teaspoons Fresh Ginger, grated
¼ teaspoon Red Pepper Flakes
¼ cup Avocado Oil, plus more for drizzling
1 small Delicata Squash, peeled, seeded and cut into ½-inch slices
10 ounces Brussels Sprouts, halved
10 ounces Broccoli Florets
1 medium Red Onion, cut into ½-inch slices
Sea salt
Freshly Ground Black Pepper

DIRECTIONS

1. Preheat the oven to 400°F.

2. Line a large baking sheet with parchment paper.

3. In a medium bowl, combine the almond butter, maple syrup, tamari, ginger, red pepper, and oil. Stir well.

4. Add the tofu toss gently, and let marinate for 30 minutes.

5. Arrange the veggies on a baking sheet.

6. Spray with oil and season with salt and pepper.

7. Place the tofu around the veggies on the sheet.

8. Drizzle the remaining marinade over all the veggies and tofu.

9. Roast for 25-30 minutes or until the vegetables begin to get crispy.

This Recipe Serves 10

Great Summer Recipes
Cookie Dough Protein Balls in a white measuring cup on top of a blue patterned white cloth on top of a wood background

Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.

 

Peanut Butter and Jelly Smoothie in clear cups with white and gray striped straws on a white background

I would say something like “Enjoy the taste of childhood PB&J with this Peanut Butter & Jelly Smoothie,” but that would imply that adults don’t eat PB&J sandwiches. That is not true at all for this adult. If you love Peanut Butter & Jelly just as much as me, then you will like this smoothie.

Maple Blueberry Smoothie Bowl with kiwi slices and a spoonful of Justin's Maple Almond Butter in a white marble background

I like to eat something sweet in the morning to help me get energized for the day. My Maple Blueberry Smoothie Bowl makes me feel like I’m having dessert for breakfast! It’s packed with antioxidant-rich fruit, protein powder, and topped with JUSTIN’S® Maple Almond Butter to start your day off with a kick!

Maple Bourbon Glazed Brownies on white dishes and tray with fork on a white wood background (bird's eye view)

Who doesn’t love brownies? This recipe for my Maple Bourbon Glazed Brownies takes heavy cream, powdered sugar, JUSTIN’S® Maple Almond Butter and mixes them together with your favorite bourbon for a richly-finished, great-tasting brownie. Whip up a batch for your family tonight!

 

Chocolate Hazelnut Banana Smoothie in a clear cup with chocolate drizzle and chocolate chips on a wooden tabletop

I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.