Rosemary Butternut Squash & Tofu Sandwich
This vegan Rosemary Butternut Squash & Tofu Sandwich is the perfect mix of sweet and savory and can easily be whipped up in 30-minutes with classic fall ingredients!
Servings 4 sandwiches
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!
