Butternut squash & tofu skillet
408cal, 21p, 21c, 24f (per meal)
2 cup, chopped or diced (176g)
1 tsp (3g)
2 tbsp (30mL)
14 oz (397g)
2 tbsp (12g)
2 cup, grated (240g)
2 tbsp (30mL)
1
Heat the oil in a skillet over medium heat.
2
Add the butternut squash, ginger, tofu, and broccoli and saute, stirring occasionally, for about 10 minutes, until the vegetables are tender and the tofu is lightly golden.
3
Stir in the soy sauce and cook for 5 minutes longer, allowing everything to heat through and absorb the sauce. Top with sesame seeds and serve.