Italian Herb Tofu & Winter Vegetable Sheet Pan Meal

VEGGIES

• 6 cups butternut squash, peeled and sliced into 1-inch cubes (1 ½ lb squash yields ~6 cups // or sub delicata squash or sweet potato)
• 3 cups red cabbage, cut into 1/2-inch strips (1/2 cabbage yields ~3 cups or 290g)
• 1 large red onion, peeled and sliced into 8-10 wedges through the root end (1 onion yields ~2 cups or 240g sliced)
• 2 Tbsp olive oil
• 2 tsp tamari (or soy sauce // ensure gluten-free as needed)

TOFU

• 1 (14-oz.) package extra-firm tofu
• 3 Tbsp balsamic vinegar (NOT glaze)
• 1 ½ Tbsp tamari (or soy sauce // ensure gluten-free as needed)
• 1 ½ Tbsp olive oil
• 1 ½ Tbsp tomato paste
• 1 Tbsp Italian herb seasoning (basil + oregano + thyme)
• 4-5 small cloves garlic, crushed or minced (4-5 cloves yield ~2 tsp crushed)

FOR SERVING optional

• Garlicky Hummus Sauce (or 3-Ingredient Tahini Sauce)
• chopped parsley