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5-Ingredient Butternut, Kale & Tofu Bake (Easiest Fall Dinner)

Cozy, savory and perfect easy dinner for fall with just 5 ingredients- baked in the oven in one pan!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 butternut or kabocha squash peeled and chopped
  • 1 package of super firm tofu drained and cubed
  • 1 red onion sliced
  • 2 large tomatoes chopped
  • 2 cups chopped kale
  • 1 tbsp herbs de Provence blend sub a blend of thyme, rosemary, marjoram, oregano
  • 2 tsp dried sage
  • 1 tsp turmeric
  • fresh cracked pepper and salt to your taste
  • optional add ins- chickpeas, sliced garlic, pinch of nutmeg, red pepper flakes, paprika

Equipment

  • 1 casserole dish 13x9 or similar, with a lid is best

Method
 

  1. 1. Preheat oven to 400 degrees.
  2. 2. Lightly oil a casserole dish- 9 x 13 or something similar in size.
  3. 3. Add all ingredients to casserole dish with onions at the bottom. Toss seasonings in. Use a dash of salt to your taste, or omit for low sodium diet.
  4. 4. Cover and bake for 25 minutes. Remove casserole from the oven, add chopped kale and stir well. Put it back in for another 20 minutes uncovered until the kale is wilted and butternut squash is tender. Serve on top of a wild rice/ lentil blend for a complete dinner.