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.
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
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)
Utensils
Cooking Steps
• 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!
• 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.
• In a large bowl, combine deluxe salad mix, mixed salad leaves, roast veggies, a drizzle of vinegar and Japanese style dressing.
• Divide pumpkin salad between bowls. Top with tofu to serve. Enjoy!
