Pinterest LinkedIn Tumblr +

MARLON’S CHICKPEA AND WINTER SQUASH STEW WITH CRISPY TOFUStew on a sheet pan?? Yes! And not just any stew, but great stew. Marlon Aitcheson, a vegan chef who has cooked for celebrity rappers, actors, and artists, made this for me on the fly one night—I admit, I doubted it would turn out okay. (You know, stew on a sheet pan?) Not only did it turn out great, but it blew me away with its freshness, its variety, and its simplicity. I ate it for breakfast and dinner for several days and lamented its finish. Good thing I wrote down the recipe so I can make it again and again and again (and share it with you). This recipe is easiest if you have two sheet pans (or even one sheet pan and a baking dish for the tofu). If you don’t have a second sheet pan, roast the tofu before or after the squash.

  • Yield: 4 Servings


  • 5 tablespoons extra-virgin olive oil
  • 1 block (14 ounces) firm or extra-firm tofu, drained and cut into ¾-inch cubes
  • teaspoons kosher salt, plus extra as needed
  • 1½ pounds winter squash, unpeeled, halved, seeded, and cut into ¾-inch cubes
  • 4 cups hot water
  • 1 can (15½ ounces) chickpeas, drained and rinsed
  • 6 plum tomatoes, cored and chopped into bite-size pieces
  • 1 small yellow onion, chopped into bite-size pieces
  • 1 small zucchini, chopped into bite-size pieces
  • 3 garlic cloves, roughly chopped
  • 4 large fresh sage leaves, finely chopped
  • 0.76 teaspoon crushed red pepper flakes (optional)
  • ½ teaspoon freshly ground black pepper
How to Make It
  1. Adjust an oven rack to the middle position and preheat the oven to 400°F.
  2. Lightly coat a rimmed sheet pan with 1 tablespoon olive oil and add the tofu to the pan. Sprinkle the tofu with ½ teaspoon salt, turn it and season the other side with another ½ teaspoon of salt. Roast until crisp on the bottom, 25 to 30 minutes. Transfer the tofu to a large plate and set aside.
  3. Place the squash in a large bowl and toss with 1 tablespoon olive oil and 1 teaspoon salt. Arrange the squash, skin-side down, on the sheet pan. (Don’t wash the bowl; you’ll use it in Step 4.) Place the sheet pan in the oven and carefully pour 2 cups of the hot water into the pan so it surrounds the squash pieces. Roast the squash until tender but still holding its shape, about 30 minutes, turning the pieces over midway through cooking.
  4. Meanwhile, toss together the chickpeas, tomatoes, onion, zucchini, garlic, and sage with the remaining 3 tablespoons olive oil and the remaining teaspoon of salt in the bowl you used for the squash. Add the mixture to the squash along with 2 more cups of hot water. Cover the sheet pan with aluminum foil and cook until the tomatoes are soft, the vegetables are tender, and the squash has begun to break down, about 30 minutes. Transfer the vegetable mixture and all the liquid to a large bowl.
  5. Stir the vegetable mixture to break down the tomatoes. Stir in the crushed red pepper flakes (if using)and pepper.
  6. Taste and season with more salt if needed. Stir in the tofu and serve in bowls.

Comments are closed.