Maple Mustard Tray

Details

• Author: CuisineSavvy
• Cuisine: British
• Course: Main
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Diet: Vegan
• Categories:#tray bake#vegan#plant-based#autumn#winter#maple#mustard#Brussels sprouts#butternut squash#tofu#gluten-free#weeknight#one-pan

Nutritional Values

The salmon in the base recipe has been replaced with extra-firm tofu. Tofu is a complete plant protein derived from soya, providing all essential amino acids, and it is naturally lower in saturated fat than oily fish while still delivering useful amounts of calcium and iron. The rest of the dish — Brussels sprouts, butternut squash, shallots and garlic — is entirely whole-food and plant-based, unchanged from the original. Brussels sprouts contribute folate and vitamin C, while butternut squash adds beta-carotene. The maple-Dijon glaze uses no added dairy or refined sugars beyond the maple syrup itself, keeping the dish naturally sweetened.

Nutrient	Amount	% Daily Value
Calories	300 kcal	--
Total Fat	16 g	21%
Saturated Fat	2 g	10%
Monounsaturated Fat	9 g	--
Polyunsaturated Fat	4 g	--
Sodium	630 mg	27%
Total Carbohydrate	33 g	12%
Dietary Fiber	7 g	25%
Total Sugars	15 g	--
Protein	12 g	24%

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Maple Mustard Tray

Golden butternut squash and caramelised Brussels sprouts are roasted in a sticky maple and Dijon glaze alongside hearty slabs of marinated tofu — a tray bake that fills the kitchen with sweet, tangy warmth. The vegetables emerge glossy and tender-edged, with the shallots and garlic melting into the sauce. Brilliant as a weeknight supper or a relaxed Sunday centrepiece, and lovely alongside a glass of crisp dry cider.

Ingredients
[ ] 400 g extra-firm tofu, pressed and cut into 2 cm slabs
[ ] 400 g butternut squash, peeled and cut into 2 cm cubes
[ ] 300 g Brussels sprouts, trimmed and halved
[ ] 3 shallots, peeled and quartered
[ ] 4 cloves garlic, lightly crushed and peeled
[ ] 3 tbsp olive oil
[ ] 3 tbsp pure maple syrup
[ ] 2 tbsp Dijon mustard
[ ] 1 tbsp soy sauce (use tamari for a certified gluten-free dish)
[ ] 1 tsp apple cider vinegar
[ ] ½ tsp smoked paprika
[ ] Salt and freshly ground black pepper
[ ] Fresh flat-leaf parsley, roughly chopped, to serve (optional)

Instructions
[ ] 1. Preheat the oven to 200 °C (180 °C fan / gas mark 6). Line a large, lipped baking tray with baking paper or lightly grease it with a little olive oil.
[ ] 2. Press the tofu firmly between two clean tea towels or sheets of kitchen paper and leave for at least 10 minutes to remove as much moisture as possible. Cut into 2 cm slabs or thick rectangles.
[ ] 3. In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, apple cider vinegar, smoked paprika, and 1 tablespoon of the olive oil until smooth and well combined. Season with a pinch of salt and a generous grind of black pepper. Set the glaze aside.
[ ] 4. Place the butternut squash cubes on the prepared tray, drizzle with 1 tablespoon of olive oil, season lightly, and toss to coat. Roast for 10 minutes to give the squash a head start.
[ ] 5. Remove the tray from the oven. Add the Brussels sprouts, shallots, and garlic to the tray. Drizzle everything with the remaining 1 tablespoon of olive oil and toss gently to combine, spreading the vegetables into a single, fairly even layer.
[ ] 6. Nestle the tofu slabs among the vegetables. Spoon or brush roughly two-thirds of the maple mustard glaze generously over the tofu and vegetables, turning the tofu once to coat both sides.
[ ] 7. Return the tray to the oven and roast for 20 minutes.
[ ] 8. Remove the tray from the oven, spoon over the remaining glaze, then return to the oven for a further 8–10 minutes, until the vegetables are tender and caramelised at the edges and the tofu is golden and sticky.
[ ] 9. Remove from the oven and leave to rest for 2 minutes. Scatter with chopped parsley if using, and serve straight from the tray.

https://www.cuisinesavvy.com/recipe/maple-mustard-tray