Vegan tofu salad
7
Points®
Total time: 1 hr 40 min • Prep: 30 min • Cook: 1 hr 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Beetroot
6 small, (60g each), trimmed, leaving 3cm stalks, halved
Pumpkin
700 g, kent variety
Quinoa
1½ cup(s), (255g), rinsed
Olive oil
1 tbs
Fresh lemon rind
2 tsp, finely grated
Ground turmeric
1 tsp
Lemon juice
¼ cup(s), (60ml)
Kale
1 bunch(es), (150g), leaves torn, stems discarded
Marinated tofu
200 g, vegan, Thai variety
Green shallot(s)
3 individual, sliced
Fresh mint
½ cup(s), leaves, torn if large
Roasted almonds
1½ tbs, unsalted, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Wash beetroot and wrap in a large sheet of foil. Place on a baking tray. Line a large baking tray with baking paper. Cut pumpkin into 2cm wedges, then cut each wedge into 2 or 3 pieces. Arrange on prepared tray and lightly spray with oil. Bake pumpkin for 50 minutes and beetroot for 1 hour 10 minutes or until tender.
2
Add quinoa to a large saucepan of boiling water and cook for 12 minutes. Drain into a fine sieve, then transfer to a large bowl. Combine oil, rind, turmeric and half the juice in a small bowl, then add to quinoa and mix well.
3
Tear kale into bite-sized pieces and place in a large bowl. Drizzle with remaining juice and massage in until soft. Set aside.
4
Lightly spray a large, non-stick frying pan with oil and heat over medium-high heat. Cook tofu for 2 minutes each side or until golden brown. Cool slightly, and then slice. Toss all ingredients together in a large serving bowl. Sprinkle with almonds to serve.
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