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
Nutrition (per serving)
- Calories
- 316 kcal
- Protein
- 20.3 g
- Carbohydrate
- 17 g
- of which sugars
- 7.1 g
- Fat
- 18.4 g
- of which saturates
- 3 g
- Fibre
- 3.7 g
- Salt
- 2.15 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 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
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
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
Arrange baby spinach in bowls. Top with warm roasted pumpkin and tofu.
- 5
Drizzle generously with miso ginger dressing and scatter with sesame seeds. Serve at once.
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