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Photo of Vegan tofu salad by WW

Vegan tofu salad

Total Time
1 hr 40 min
30 min
1 hr 10 min



6 small, (60g each), trimmed, leaving 3cm stalks, halved


700 g, kent variety


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)


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)


  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.