Parmesan Tofu with Butternut Squash Noodles
April 2, 2025
How to Make Parmesan Tofu with Butternut Squash Noodles
This dish can easily be made vegan by substituting dairy-free cheese and eggless mayo alternatives.
15 min prep time
30 min cook time
4servings
7 oz tofu & ~2 cups noodles
Step-By-Step Instructions:
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Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
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Slice each tofu block in half along the long side. Place on the baking sheet and drizzle with 1 tsp oil. Bake for 15 minutes, flip, then bake for another 15 minutes.
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Meanwhile, peel the tough skin from the squash. Use a julienne peeler to cut noodles from the squash.
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Preheat a large skillet over medium heat. Add 1 tsp oil, squash, and ¼ tsp Italian seasoning. Cook, stirring occasionally, until squash noodles are tender, 7–8 minutes. Remove from heat, cover, and set aside.
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Combine the Parmesan, mayo, 1/4 tsp Italian seasoning, onion powder, and garlic powder in a small bowl.
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After the tofu has baked for 30 minutes, remove from the oven. Set the oven to broil on high and move an oven rack to the top shelf, underneath the broiler.
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Spread the cheese mixture over the tops of the tofu. Return to the oven and broil until the topping is bubbly and beginning to brown, 1–2 minutes.
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Serve on a bed of squash noodles with a handful of fresh basil.
Nutrition facts
4 Servings
-
Serving Size
7 oz tofu & ~2 cups noodles
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Amount per serving
Calories
350
- % Daily value*
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Total Fat
16g
21%-
Saturated Fat
2g
10% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
250mg
11% -
Total Carbohydrate
28g
10%-
Dietary Fiber
3g
11% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
27g
-
Potassium
624mg
13%