Vegan tofu salad
6 small, (60g each), trimmed, leaving 3cm stalks, halved
700 g, kent variety
1½ cup(s), (255g), rinsed
Fresh lemon rind
2 tsp, finely grated
¼ cup(s), (60ml)
1 bunch(es), (150g), leaves torn, stems discarded
200 g, vegan, Thai variety
3 individual, sliced
½ cup(s), leaves, torn if large
1½ tbs, unsalted, chopped
2 x 3 second spray(s)
- 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.
- 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.
- Tear kale into bite-sized pieces and place in a large bowl. Drizzle with remaining juice and massage in until soft. Set aside.
- 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.