Miso-Glazed Pumpkin, Tofu & Crunchy Rainbow Salad
with Creamy Dressing & Pickled Ginger
This crunchy rainbow salad has flavour, texture and colour, leaving no box unticked. A superstar salad this good, deserves some equally sensational company, so welcome to the plate; miso-glazed pumpkin and tofu. You can thank us later!
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
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 packet
Miso Paste
(Contains: Gluten, Soy, Wheat;)
1 packet
Mixed Salad Leaves
1
Japanese Tofu
(Contains: Gluten, Soy, Wheat; May be present: Peanuts, Sesame.)
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Pumpkin
1 packet
Pea Pods
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 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Pickled Ginger
1
Cucumber
1
Lemon
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.)
1 packet
Slaw Mix
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut pumpkin into 1cm-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, trim and roughly chop pea pods.
• Slice cucumber into half-moons.
• 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, the low sodium soy sauce, Japanese-style dressing and a good squeeze of lemon juice.
• When pumpkin is done, to the bowl with dressing, add slaw mix, mixed salad leaves, pea pods, cucumber and crunchy fried noodles. Toss to combine. Season to taste with salt and pepper.
• Divide crunchy rainbow salad between bowls. Top with miso-glazed pumpkin and tofu.
• Sprinkle with everything garnish (see ingredients). Top with pickled ginger.
• Serve with any remaining lemon wedges. Enjoy!
