[Cal Smart] Miso Glazed Roast Pumpkin, Tofu & Crunchy Rainbow Salad
with Creamy Japanese Dressing & Pickled Ginger
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Lemon
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
1 packet
Mixed Salad Leaves
1 packet
Miso Paste
(Contains: Soy, Gluten, Wheat;)
1
Japanese Tofu
(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)
1 packet
Pickled Ginger
1 packet
Deluxe Salad Mix
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Pumpkin
1
Red Radish
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Peanuts, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1
Cucumber
1 packet
Crunchy Fried Noodles
(Contains: Gluten, Wheat; May be present: Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Soy, Walnut.)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Cut pumpkin into 1 cm-thick wedges. • In a small bowl, combine miso paste, the honey and vinegar. • Place pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. Brush over miso mixture. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, thinly slice red radish and cucumber into rounds. Slice lemon into wedges. • Cut tofu into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook tofu, tossing until browned, 3-4 minutes. Transfer to a bowl.
• In a large bowl, combine garlic aioli, Japanese style dressing, the low sodium soy sauce and a good squeeze of lemon juice. • When pumpkin is done, to bowl with dressing, add deluxe salad mix, mixed salad leaves, radish, cucumber and crunchy fried noodles. Toss to combine. Season to taste.
• Divide crunchy rainbow salad between bowls. Top with miso glazed roast pumpkin and tofu. • Sprinkle with a pinch of everything garnish. Top with pickled ginger. Serve with any remaining lemon wedges. Enjoy!
