Saladsdeliciouslyella
Butternut Squash, Lentil & Tofu Traybake Salad
This bold salad is high in plant protein and big on flavour. Tofu contains all of the nine essential amino acids needed to grow, repair; and for functions such as immunity. Combined with complex carbohydrates, fibre and healthy fats, this salad will leave you feeling satisfied until your next meal.
👥 2 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 390°F.
2
Using clean hands, tear the tofu into bite-sized pieces. On a clean surface, sandwich the tofu between 2 sheets of kitchen paper. Press down to release as much water as possible. Repeat the process again with more clean, dry kitchen paper. If you have time, repeat the process again — the more water you release from the tofu, the better it will taste as it will turn perfectly golden and crispy when cooked.
3
Place the sliced butternut squash and tofu onto a baking tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat well. Bake for 25–⏱️ 30 minutes until the squash is tender and the tofu is golden.
butternut squash1
4
While the squash and tofu are roasting, make the dressing. Mix all of the ingredients together in a small bowl with a pinch of salt.
5
Once the squash and tofu are cooked, remove from the oven and leave to cool slightly.
6
Toss ½ of the squash and tofu with ½ of the lentils and spinach. Drizzle over ½ of the dressing and scatter with ½ of the pomegranate seeds and fresh mint. Reserve the remainder of the salad for lunch on day 3 of the plan.
pomegranate seeds3 ozmint1 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...