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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:
- Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
- Slice each tofu block in half along the long side. Place on the baking sheet and drizzle with oil. Bake for 15 minutes, flip, then bake for another 15 minutes.
- Meanwhile, peel the tough skin from the squash. Use a julienne peeler to cut noodles from the squash.
- Preheat a large skillet over medium heat. Add oil, squash, Italian seasoning, and salt. Cook, stirring occasionally, until squash noodles are tender, 7–8 minutes. Remove from heat, cover, and set aside.
- Combine the Parmesan, mayo, Italian seasoning, onion powder, and garlic powder in a small bowl.
- 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.
- 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.
- 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
- Amount per serving Calories 360
-
Total Fat
21g
- Saturated Fat 4.5g
- Cholesterol 10mg
- Sodium 510mg
-
Total Carbohydrate
20g
- Dietary Fiber 6g
- Total Sugars 3g
- Protein 26g
- Potassium 600mg
- Phosphorous 405mg
Ingredients
extra firm tofu (drained and pressed for at least 30 minutes)
28 oz
olive oil
1 tsp
butternut squash (for the noodles)
1 med
olive oil (for the noodles)
2 tsp
Italian seasoning (for the noodles)
1/4 tsp
salt (for the noodles)
1/4 tsp
Parmesan cheese (grated, for the topping)
2 oz
light mayonnaise (for the topping)
1/4 cup
Italian seasoning (for the topping)
1/4 tsp
onion powder (for the topping)
1/4 tsp
garlic powder (for the topping)
1/4 tsp
fresh basil (leaves julienned)
1 cup
Reviews & Ratings
Yummy quick dinner