Step 1

Add chopped tofu, aminos, maple syrup, and garlic powder in a large bowl. Toss and let marinate for at least 30 minutes. Prep tahini sauce while tofu is marinating.

Step 2

Preheat oven to 375°F.

Step 3

Add chopped butternut squash, chickpeas, and onion to a large sheet pan. Drizzle on the oil, sprinkle with salt and pepper and toss to coat. Add tofu to the pan and toss once more.

Step 4

Place sheet pan in the oven and roast for 30 minutes, toss ingredients and place back in the oven for  40 minutes or until chickpeas are crisp, tofu is golden and butternut squash is fork-tender.

Step 5

Portion butternut squash, chickpea, tofu mixture onto plates, garnish with cilantro and drizzle with tahini sauce. Serve with extra tahini sauce.