Roasted Pumpkin & Tofu Salad with Miso Ginger Dressing

Ingredients

• 800 g pumpkin
• 400 g firm tofu
• 2 tbsp white miso paste
• 20 g fresh ginger
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• 100 g baby spinach
• 2 tbsp sesame seeds
• 1 tbsp rice vinegar

Method

1. 1

   Preheat the oven to 200°C. Peel and cube the pumpkin. Press the tofu dry between kitchen paper, then cube it. Spread pumpkin on a baking tray and roast for 20 minutes.

2. 2

   Toss the tofu cubes with 1 tbsp soy sauce and 1 tbsp sesame oil. Add to the pumpkin tray and continue roasting for 15 more minutes until both are golden.

3. 3

   Grate the ginger and whisk together with miso paste, remaining soy sauce, sesame oil, rice vinegar and 2 tbsp water to make the dressing.

4. 4

   Arrange baby spinach in bowls. Top with warm roasted pumpkin and tofu.

5. 5

   Drizzle generously with miso ginger dressing and scatter with sesame seeds. Serve at once.