Step 1

Preheat the oven to 400°F.

Step 2

In a small bowl whisk together the olive oil, calabrian chili paste, garlic, cumin seeds, oregano and lemon zest. Season with salt and pepper to taste.

Step 3

In a large bowl, add the sliced acorn squash and drizzle with half of the olive oil mixture. Toss to evenly coat and then arrange on a prepared sheet pan. Repeat with broccoli rabe and set aside.

Step 4

Roast for 20-25 minutes until the squash is tender and the edges are golden brown. During the last ten minutes of cooking add the broccoli rabe and cook until tender, vibrantly green with a few spots of charring. Allow to cool slightly and season with salt and pepper as needed.

Step 5

Add the tofu to a large mixing bowl. Drizzle with olive oil, and toss until evenly coated. Sprinkle the tofu with cornstarch, salt, garlic powder and black pepper. Gently toss until the tofu is evenly coated. The cornstarch will help create a crispy exterior for the tofu.

Step 6

Line a baking sheet with parchment paper and arrange the tofu in one even layer, ensuring the pieces do not touch each other.

Step 7

Bake until crispy and golden brown, about 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu pieces. Return to the oven for 15-20 more minutes, or until the tofu is golden brown on both sides. Remove the baking sheet from the oven and allow to cool slightly before serving.

Step 8

Consolidate the tofu, acorn squash and broccoli on to one sheet pan. Drizzle with remaining olive oil mixture to taste and serve over rice, dark leafy greens or starch of choice. Enjoy