Kale Salad With Roasted Butternut and Peanut Tofu [vegetarian]

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. 

4 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Vegetarian Recipes

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Prep Time 20 mins

Cook Time 40 mins

Marinade 30 mins

Total Time 1 hr 30 mins

Course Salads, Tofu Recipes

Cuisine Asian

Servings 6 people

Calories 321 kcal

Equipment

• roasting tray 
• 2 mixing bowls

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Keyword Butternut Squash, kale, salad, tofu

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