Dessertsdeliciouslyella
Zingy Wasabi Veg & Tofu Bowl
This colourful salad is all about big textures and bold flavour – golden roasted veg, crisp tofu and a punchy wasabi dressing that you might find yourself making on repeat. It’s simple to make and really satisfying to eat.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●saucepan
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 350°F. Add the tofu, carrots, butternut squash and red onion to a large, shallow baking tray. Drizzle with olive oil and season well. Roast for 40–⏱️ 45 minutes, stirring halfway, until tender and golden.
carrots3butternut squash0.5large red onion1
2
Meanwhile, add the quinoa to a saucepan with 200ml water and a pinch of salt. Bring to the boil, then cover and simmer over low heat for 12–⏱️ 15 minutes, until the water has been absorbed. Remove from the heat and leave to steam dry, then fluff with a fork.
quinoa3.5 oz
3
To make the dressing, whisk together the olive oil, lemon zest and juice, maple syrup, ginger, wasabi and chilli flakes (if using). You can do this in the bottom of a large salad bowl to save washing up.
4
Add the quinoa to the bowl, followed by the roasted vegetables, spinach, seeds and coriander (if using). Pour over the dressing and toss well to combine. Serve straightaway.
quinoa3.5 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...