Spicy Squash And Tofu Salad
This recipe combines the sweetness of roasted butternut squash, the tanginess of cherry tomatoes, and the nuttiness of firm tofu, all brought together with a sprinkle of chilli flakes. Served on a bed of mixed salad leaves and topped with crunchy sunflower seeds, this colorful dish is not only visually appealing but also bursting with flavor and textures.
— Constant Cookbook
Ingredients
- 1 (small) butternut squash
- 1 red onion
- 100g firm tofu
- 10 cherry (or baby plum) tomatoes
- 2 tbsp olive oil
- dried chilli flakes (to taste)
- salad leaves (eg. rocket, spinach, lamb's lettuce, watercress)
- sunflower seeds
Instructions
- Preheat oven to 200C/gas 6.
- Dice the squash and tofu (about 2cm cubes), halve the tomatoes, peel and roughly chop the onion.
- Place all of the above in a roasting tray and drizzle with the oil. Sprinkle tofu with chilli flakes. Roast for about 20 minutes (until squash is tender).
- Wash and mix leaves, place a generous portion on each plate.
- Place roasted vegetables and tofu on the leaves, sprinkle with seeds.
- Add salad dressing if desired (something simple like olive oil and balsamic is best).
Yield
Serves 2
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