Crispy Tofu & Roasted Root Veggie Salad

This recipe uses the natural sweetness of Jap pumpkin and sultana grapes to create a sophisticated, textured salad.

Serves: 2 | Cooking Time: 35 minutes

  • 200g Firm Tofu (pressed and cubed)
  • 2 cups Jap Pumpkin (cubed)
  • 1 Sweet Potato (cubed)
  • 1/4 cup Sultana Grapes
  • 1 Lebanese Cucumber (sliced)
  • Handful of Cos Lettuce

  1. Preheat oven to 200°C. Toss the pumpkin and sweet potato cubes in oil and roast for 25 minutes.
  2. Pat the tofu cubes dry and pan-fry them in a little oil until all sides are golden and crispy.
  3. In a large bowl, tear the Cos lettuce and add the sliced cucumber.
  4. Add the warm roasted vegetables, crispy tofu, and the sultanas.
  5. Toss gently. The sweetness of the sultanas acts as a "dressing" highlight against the savory tofu.

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