Kale Salad With Roasted Butternut and Peanut Tofu [vegetarian]

Instructions

• 1. 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.
• 2. Drain the tofu and cut in 1 cm dice. Place in a dish and pour marinade over it.
• 3. Cover with cling film and let the tofu marinate for at least 1/2h or up to overnight.
• 4. Preheat the oven to 180°C/350°F/Gas 4.
• 5. 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.
• 6. Place marinated tofu on a baking sheet making sure the tofu dices are well spread out so they do not touch each other.
• 7. Place tofu in the oven 10 mins after the butternut squash has gone in.
• 8. 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.
• 9. Place washed kale in a salad bowl. Toss dressing over it.
• 10. 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.

• Servings : 4-6
• Ready in : 90 Minutes
• Course : Iron-rich, Meatless BBQ, Salads, Tofu Recipes
• Recipe Type : December Recipes, November Recipes, October Recipes, Seasonal Recipes, September Recipes, Vegetarian
• Ingredient : Butternut Squash, Kale