Green Beans with Butternut Squash Tofu and Maple Syrup Glaze
Brighten up your dinner table with this vibrant and nutrient-packed dish of Green Beans with Butternut Squash, Tofu, and Maple Syrup Glaze. Perfect as a main or side, this recipe brings together tender roasted butternut squash, crisp blanched green beans, and golden tofu, all coated in a luscious maple syrup and garlic glaze for the ultimate sweet-and-savory balance. Fresh thyme adds a delightful herby touch, while a splash of soy sauce enhances the umami flavor. With an easy prep time of just 15 minutes and a total cook time of 30 minutes, this wholesome, plant-based dish is ideal for weeknight dinners or holiday gatherings. Serve it warm and watch this colorful, flavorful medley become the star of your table!
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Recipe Information
Ingredients
- 400 g Fresh green beans
- 300 g Butternut squash, peeled and cubed
- 200 g Firm tofu, cubed
- 3 tbsp Olive oil
- 2 tbsp Maple syrup
- 1 tbsp Soy sauce
- 2 cloves Minced garlic
- 1 tsp Fresh thyme leaves (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Water
Instructions
Preheat your oven to 200°C (400°F).
Spread the cubed butternut squash on a baking tray. Drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and toss to coat. Roast in the oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized.
While the squash is roasting, blanch the green beans. Bring a pot of salted water to a boil. Add the green beans and cook for 2-3 minutes, until bright green and slightly tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Set aside.
In a medium bowl, toss the tofu cubes with 1 tablespoon of olive oil, 1 tablespoon of soy sauce, and a pinch of ground black pepper.
Heat a large non-stick skillet over medium heat. Add the tofu and cook for 3-4 minutes on each side, until golden and crispy. Remove the tofu from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
Reduce the heat to low and stir in maple syrup, 2 tablespoons of water, and fresh thyme (if using). Let the glaze simmer for 1-2 minutes.
Add the blanched green beans, roasted butternut squash, and tofu to the skillet. Toss to coat everything in the maple syrup glaze. Cook for an additional 2-3 minutes, until the vegetables and tofu are fully warmed through.
Transfer to a serving dish and serve warm. Enjoy!
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 46.8 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1647 mg | 127% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2234 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
