Packed with fibre, vitamins, minerals and . . . proteins, this vegetarian Kale Salad With Roasted Butternut and Peanut Tofu makes a healthy and delicious autumn salad. I love the contrast of the dark green kale leaves against the bright orange butternut squash. Beware, the peanut taste is slightly addictive.
Plan ahead as you need to marinate the tofu first which requires at least 1/2 h.
Make it vegan by substituting the honey with sugar.
Kale Salad With Roasted Butternut and Peanut Tofu [vegetarian]
Packed with goodness, this vegetarian Kale Salad With Roasted Butternut and Peanut Tofu makes a healthy and delicious autumn salad.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g curly kale – chopped
- 1 kg butternut squash
- 370 g firm tofu
- 2 Tbsp peanut butter
- 4 Tbsp of soy sauce
- 3 Tbsp cider vinegar
- 2 tsp honey
- 2 Tbsp balsamic vinegar
- 6 Tbsp olive oil
- 1 large garlic clove – crushed
- 2 handful of ground roasted peanuts
- salt & pepper
Instructions
- Make the tofu marinade by mixing in a bowl 2 tbsp peanut butter, 2 tbsp soy sauce, 3 tbsp cider vinegar, 1 tsp honey and some pepper. Mix well.
- Drain the tofu and cut in 1 cm dice. Place in a dish and pour marinade over it.
- Cover with cling film and let the tofu marinate for at least 1/2h or up to overnight.
- Preheat the oven to 180°C/350°F/Gas 4.
- Peel and remove the seeds of the butternut squash. Cut in 1 cm dice. Place in a roasting dish with 2 tbsp of olive oil. Toss until butternut squash is coated all over. Cook for 30-40 mins until tender and lightly browned.
- Place marinated tofu on a baking sheet making sure the tofu dices are well spread out so they do not touch each other.
- Place the tofu in the oven 10 mins after the butternut squash has gone in.
- Make the dressing by mixing together 4 tbsp olive oil, 2 tbsp balsamic vinegar, 2 tbsp soy sauce, 1 large garlic clove crushed and 1 tsp of honey.
- Place the washed kale in a salad bowl. Toss dressing over it.
- Once the butternut squash and tofu are cooked, toss them gently in the kale salad. Add 1 to 2 tbsp of ground peanuts on top. Season to taste, keeping in mind that the soy sauce and peanuts already contain salt.
Nutrition
Serving: 175gCalories: 321kcalCarbohydrates: 28gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 729mgPotassium: 824mgFiber: 4gSugar: 7gVitamin A: 21047IUVitamin C: 75mgCalcium: 214mgIron: 3mg
Find this recipe online:
Kale Salad With Roasted Butternut and Peanut Tofu [vegetarian]
https://theflexitarian.co.uk/recipe-items/kale-salad-roasted-butternut-peanut-tofu-vegetarian/
DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.
I cannot wait to see your posts!
Thank you for this great recipe. I tried a simpler recipe over the weekend using kale that is abundantly available in the markets now. I will have to try this next.
Thanks for your comment. Let me know how you get on.
Delicious marinade and flavor combo! Yumm. My only edit: to get those roasty toasty sides on the squash, I cooked it separately at 425. Worth it I think….
Hi Maddie, I am glad you liked the recipe. Thank you for your feedback and suggestion. Annabelle x