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.