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Crispy Tofu & Pumpkin Salad
Crispy Tofu & Pumpkin Salad

Crispy Tofu & Pumpkin Salad

with Japanese Dressing

This tofu deserves a salad that is as delicious as it is, so We've taken some staple veggies (carrot and pumpkin) and added a sprinkling of Asian BBQ seasoning to really take things to the next level. Fancy it up even further teaming the veg with our super deluxe salad mix and Japanese style dressing.

Tags:
Plant Based
Allergens:
Sesame
Soy
Gluten
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Japanese Dressing

(Contains: Sesame, Soy;)

1

Pumpkin

1 packet

Deluxe Salad Mix

1 sachet

Asian BBQ Seasoning

(Contains: Soy, Gluten, Wheat;)

1

Japanese Tofu

(Contains: Soy, Gluten, Wheat; May be present: Peanuts, Sesame.)

1 packet

Mixed Salad Leaves

1

Carrot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Calories399 kcal
Energy (kJ)1670 kJ
Fat21.7 g
of which saturates3.3 g
Carbohydrate28.2 g
of which sugars21.1 g
Dietary Fibre7.8 g
Protein21.1 g
Sodium1330 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper

Cooking Steps

Roast the veggies
1

• Boil the kettle. Preheat oven to 240ºC/220ºC fan-forced.
• Cut carrot and pumpkin into bite-sized chunks.
• Place carrot and pumpkin on a lined oven tray.
• Drizzle with olive oil, sprinkle with Asian BBQ seasoning, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

Roast the pork belly
2

• Cut plain tofu (see ingredients) into 2cm chunks.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
• When the oil is hot, cook tofu, turning occasionally, 4-5 minutes. Transfer to a plate.

Toss the salad
3

• In a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing.

Finish & serve
4

• Divide pumpkin salad between bowls. Top with tofu to serve. Enjoy!

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