Goodfood Review: Maple Roasted Tofu & Butternut Squash

Goodfood is a weekly grocery delivery service. They offer a once-a-week subscription service where they deliver all the fresh ingredients you need to make delicious meals at home, in exactly the right proportions. They’ve designed the experience to teach you fun new recipes, discover new ingredients (some can be hard to find!), save prep time and also reduce unnecessary waste. By letting them shop for you, they can bring you fresher and higher-quality food than what’s sitting on supermarket shelves, and for better prices!

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Subscription Details

What You Get: Your Goodfood delivery comes with all the raw ingredients you need to cook delicious meals for the week, in exactly the right portions. Each recipe is designed to be a well-balanced, healthy meal that includes protein, veggies and carbs. In addition, each delivery comes with beautifully printed recipe cards and step-by-step instructions.

Box Options:

  • Classic Basket – $9.94 per meal, choose from 7 different recipes each week
  • Vegetarian Basket – $9.75 per meal, choose from 3 different recipes each week
  • Family Basket – $9.31 per meal, choose from 6 different recipes each week

Delivery Options: Goodfood delivers in Quebec, Ontario, Manitoba, Saskatchewan, Alberta, British Columbia and the Maritimes.

Here’s a closer look at one of the recipes we received in this week’s delivery….

Maple Roasted Tofu & Butternut Squash with Multicoloured Quinoa

This vegetarian recipe proves once again that tofu can be deliciously appealing when combined with the right ingredients. In this stellar creation that lacks no panache, the magic comes from slices of tofu marinated in maple, soy and ginger and then roasted until crisp and golden. To accompany the star protein we are adding roasted butternut squash and serving it all over a bed of multicoloured quinoa sauteed with aromatic shallots. A dish so satisfying you can help but fall in love with tofu!


  • 20g Ginger
  • 2 Scallions
  • 1 Butternut squash
  • 1 Bunch of sage
  • 30ml Soy sauce reduced in sodium
  • 15ml Sherry vinegar
  • 95g Red and white quinoa
  • 45ml Maple syrup
  • 225g Tofu


  • Cook the squash: Preheat the oven to 450°F. Cut off and discard the top and bottom ends of the squash. Peel and half the squash lengthwise. Cut out and discard the pulp and seeds of the squash; cut into 2-inch chunks. Pick the sage leaves off the stems. On a lined sheet pan, toss the squash with a drizzle of olive oil and ½ the sage leaves (roughly chop just before adding): season with S&P. Arrange in a single, even layer and roast in the oven, turning halfway through, 30 to 35 minutes, until tender when pierced with a fork.
  • Mise en place: While the squash roasts, peel and mince the ginger. In a small pot, combine the ginger and maple syrup. Bring to a gentle simmer and let cook, 3 to 4 minutes, until the volume is reduced by ⅓. Remove from the heat. Cut off and discard the root end of the scallions; thinly slice into rounds, keeping the whites and greens separate. Pat the tofu dry with paper towel; cut crosswise into 6 slices.
  • Roast the tofu: To the syrup mixture, add 2 tbsp of olive oil (double for 4 portions), the soy sauce and vinegar. On a second lined sheet pan, arrange the tofu slices in a single even layer. Brush with ½ the maple-soy mixture. Roast in the oven for 15 minutes. Brush with the remaining maple-soy mixture and roast, 10 to 12 minutes, until the sauce has thickened to glaze the tofu.
  • Cook the quinoa: While the tofu cooks, in a medium pot, bring 1 ½ cups of salted water to a boil (double for 4 portions). Add the quinoa to the pot of boiling water. Cover, reduce the heat and let simmer, 14 to 16 minutes, or until tender and the water is absorbed. Transfer to a large bowl and toss with the white bottoms of the scallions and a drizzle of olive oil; season with S&P to taste. Set aside in a warm spot.
  • Finish & serve: Divide the finished quinoa between your plates and top with the roasted squash and tofu slices. Drizzle with olive oil and season with S&P to taste. Garnish with the green tops of the scallions and remaining sage (roughly chop before adding). Bon appétit!

Notes: Out of the three Goodfood veggie recipes I received this past week this was the last one I made and the one I enjoyed most. I was extremely happy with the way this one turned out. And the colors are beautiful. Yes, I pay attention to things like that. With the veggie box option we don’t get to choose our meals each week, they only offer three recipes so there’s definitely a possibility that you will receive something that doesn’t suit your preferences. But with that being said, my Fiancé will eat anything I put in front of him so for us, it works. Getting back to the Maple Roasted Tofu though… had great flavour, was full of healthy ingredients, it was easy to make and the portion sizes were perfect. This was a great way to start my Goodfood subscription. I will definitely be ordering more boxes from them in the near future.



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