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Parmesan Tofu with Butternut Squash Noodles

Parmesan Tofu with Butternut Squash Noodles
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
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.
  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    4 Servings
  • Serving size
    7 oz tofu & ~2 cups noodles
Dinner Foodie Main Dish Vegetarian Lower Carb Veggie Rich Comfort Food Italian Kid Friendly
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    7 oz tofu & ~2 cups noodles
  • Amount per serving Calories 360

  • Total Fat 21g
    • Saturated Fat 4.5g
    • Trans Fat 0g
  • Cholesterol 10mg
  • Sodium 510mg
  • Total Carbohydrate 20g
    • Dietary Fiber 6g
    • Total Sugars 3g
    • Added Sugars 0g
  • Protein 26g
  • Potassium 600mg
  • Phosphorus 405mg
Dinner Foodie Main Dish Vegetarian Lower Carb Veggie Rich Comfort Food Italian Kid Friendly
Ingredients

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

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Directions

Directions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

  2. 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.

  3. Meanwhile, peel the tough skin from the squash. Use a julienne peeler to cut noodles from the squash.

  4. 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.

  5. Combine the Parmesan, mayo, Italian seasoning, onion powder, and garlic powder in a small bowl.

  6. 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.

  7. 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.

  8. Serve on a bed of squash noodles with a handful of fresh basil.

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