This vegan Rosemary Butternut Squash & Tofu Sandwich is the perfect mix of sweet and savory and can easily be whipped up in 30-minutes!
If you want a sandwich that tastes like fall, this is it. It’s the perfect sandwich to make when you need something quick and easy, but still want it to be hearty and nourishing. We pair garlicky roasted butternut squash with savory rosemary tofu, piled on top of sweet cranberry sauce and vegan cream cheese.
The star of the show? The Organic Cinnamon Raisin Bagels from Silver Hills. They have the perfect sweet-cinnamon flavor, but use sprouted whole wheat and organic wheat flour. If you’re not familiar with sprouting, it basically means that the grains are soaked in water until they germinate, allowing enzymes to break down some of the starches in the grains and unlocking all the wonderful nutrition that’s in the grains.
This makes it easier for our body to absorb and digest nutrients that are already present in the grains, like protein, fiber, iron and zinc. It also helps the carbohydrates from the grains release more slowly in the body, meaning that we have more sustained energy throughout the day without the crashes that we might experience from refined grains. I love these bagels because they’re light and fluffy while still providing 4 grams of fiber and 7 grams of protein, which makes the sandwich even more satisfying. Check out this blog post by Silver Hills to learn more about sprouting!
This Rosemary Butternut Squash & Tofu Sandwich is basically a one-pan meal (besides the cranberry sauce, which you could buy premade) and takes less than 30-minutes to make, meaning it’s super quick and easy to whip up! It’s the perfect easy sandwich that’s absolutely delicious.
Main Ingredients:
Silver Hills Organic Sprouted Cinnamon Raisin Bagel: This sprouted bagel provides some sweetness and fall flavors while also adding 4 grams of fiber and 7 grams of protein from the sprouted grains to the sandwich.
Rosemary garlic tofu & butternut squash: We use rosemary and garlic to season the tofu and butternut squash and make them super savory. The tofu provides plant-based protein to the sandwich while the butternut squash adds nutrients and fiber! If you’re not sure how to cook tofu, don’t worry! It’s super easy.
Cranberry Sauce: This simple cranberry sauce provides a sweetness to the sandwich to balance out the savory flavours from the tofu and butternut squash. If you don’t feel like making homemade cranberry sauce, you can absolutely use store-bought instead.
Vegan cream cheese: I’ve used a store-bought vegan cream cheese for this Rosemary Butternut Squash & Tofu Sandwich, but feel free to use my vegan ricotta recipe instead!
How to make this Rosemary Butternut Squash & Tofu Sandwich:
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- Toss peeled, deseeded and sliced butternut squash, tofu, olive oil, garlic powder, rosemary, salt and pepper together in a large bowl. Lay evenly on baking sheet, and bake for 25-30 minutes until butternut squash is lightly golden and fork tender, flipping half way through.
- Meanwhile, add the cranberries, water, maple syrup and pinch of salt to a sauce pan over medium heat. Let simmer for 20 minutes, stirring occasionally, until the mixture has reduced to desired consistency (see photos).
- Once butternut squash and tofu are done, toast Silver Hills Organic Cinnamon Raisin Bagel. Spread with vegan cream cheese and cranberry sauce. Layer slices of butternut squash and tofu on top. Serve and enjoy!
Storing Leftovers
Store leftovers separately in an airtight container in the fridge for 4-5 days.
Rosemary Butternut Squash & Tofu Sandwich Recipe Notes:
- I’ve used store-bought vegan cream cheese for this recipe, but you could also use the ricotta cheese shared in this recipe.
- If you don’t have butternut squash on hand, sweet potato would also be delicious!
- Feel free to use premade cranberry sauce if you don’t feel like making it.
Recipes like this Rosemary Butternut Squash & Tofu Sandwich:
Vegan Clubhouse Sandwich with Coconut Bacon
BBQ Jackfruit Sandwich with Grilled Pineapple and Cabbage Slaw
I hope you love this Rosemary Butternut Squash & Tofu Sandwich recipe as much as I do! Make sure to leave me a rating and review, and don’t forget to check out my Pinterest page for even more recipes like this! Tag me on Instagram if you try it out, I’d love to see a photo!
Rosemary Butternut Squash & Tofu Sandwich
Ingredients
Butternut Squash & Tofu
- 1/2 small butternut squash peeled, seeds scooped out, and sliced into half moons
- 1 package extra firm tofu
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tsp dried rosemary
- 1 tsp garlic powder
Cranberry sauce
- 340 grams cranberries
- 1 cup water
- 2 tbsp maple syrup
- 1/4 tsp salt
To assemble sandwich
- 4 Silver Hills Organic Sprouted Cinnamon Raisin Bagels
- 1/2 cup vegan cream cheese
- pinch of salt and pepper
Instructions
- Preheat oven to 450 F and line a baking sheet with parchment paper.
- Toss peeled and sliced butternut squash, tofu, olive oil, garlic powder, rosemary, salt and pepper together. Lay evenly on baking sheet, and bake for 25-30 minutes until butternut squash is lightly golden and fork tender, flipping half way through.
- Meanwhile, add the cranberries, water, maple syrup and pinch of salt to a sauce pan over medium heat. Let simmer for 20 minutes, stirring occasionally, until the mixture has reduced to desired consistency (see photos).
- Once butternut squash and tofu are done, toast Silver Hills Organic Cinnamon Raisin Bagel. Spread with vegan cream cheese and cranberry sauce. Layer slices of butternut squash and tofu on top. Serve and enjoy!
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