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Parmesan Tofu with Butternut Squash Noodles
15 min prep time
30 min cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Parmesan Tofu with Butternut Squash Noodles
Try out our Parmesan Tofu with Butternut Squash Noodles—a diabetes-friendly dish that combines the savory crunch of parmesan-coated tofu with the wholesome, goodness of butternut squash noodles. Make it with Roasted Green Beans in Champagne Vinaigrette for a beautifully colorful meal.
This dish can easily be made vegan by substituting dairy-free cheese and eggless mayo alternatives.
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
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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
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Serving Size
7 oz tofu & ~2 cups noodles
- Amount per serving Calories 350
- % Daily value*
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Total Fat
16g
21%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 250mg 11%
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Total Carbohydrate
28g
10%
- Dietary Fiber 3g 11%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 27g
- Potassium 624mg 13%
Ingredients
extra firm tofu (drained and pressed for at least 30 minutes)
28 oz
olive oil (divided)
2 tsp
butternut squash
1 med
Italian seasoning (divided)
1/2 tsp
reduced fat Parmesan cheese (grated)
1 oz
light mayonnaise
1/4 cup
onion powder
1/4 tsp
garlic powder
1/4 tsp
fresh basil (leaves julienned)
1 cup
Reviews & Ratings
Yummy quick dinner