Prep your tofu by following my instructions HERE for pressing tofu and cut it into your desired shapes. I like triangles or larger cubes for baking.

Make the marinade by whisking together 2 tablespoons of olive oil, balsamic vinegar, water, maple syrup, garlic and salt in a sealable bag or tupperware. Place the tofu pieces in the sauce and let marinate for 30 minutes (or even up to overnight). 

Preheat the oven to 400 degrees F and spray a large baking sheet with cooking spray.

In a large bowl or directly on the baking sheet, toss together the sprouts with 1 tablespoon of olive oil + salt and pepper to taste. Spread on ⅓ of the baking sheet.

In the same bowl or on the baking sheet, toss together the butternut squash cubes with 1 tablespoon of olive olive + salt and pepper to taste. Spread on ⅓ of the baking sheet.

Line up the tofu in the remaining spot on the baking sheet. Place in the oven and bake for 20-25 minutes, gently flipping everything halfway. It’s done when the squash and sprouts are fork tender.

As desired, you can thicken the remaining marinade and turn it into a sauce for the tofu. To do this, place it in a small saucepan and whisk in 1 teaspoon of cornstarch. Simmer over low heat for a few minutes until thickened.

Pour sauce over the tofu and veggies and ENJOY!