Recipes in the world of Flavilo

Served butternut squash and tofu salad

Roasted Butternut Squash and Tofu Salad

Roasted butternut squash and tofu salad is a true autumnal delight that creates a perfect harmony between sweet, savory, and tangy flavors. The soft texture and caramelized taste of the roasted butternut squash perfectly complement the crispiness of the pan-fried tofu, while the pomegranate seeds add freshness and a tartness to the dish. The toasted walnuts lend extra texture and flavor, while the dressing ties all the flavors together. This dish is not only visually appealing but also nutritious, making it an ideal choice for a light lunch or dinner. Excellent for both special occasions and everyday meals.

Prep Time 15 min
Preparation 25 min
Total 40 min
350 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 400 g Butternut Squash
⭕ 200 g Firm Tofu
⭕ 100 g Arugula
⭕ 50 g Pomegranate Seeds
⭕ 3 tbsp Olive Oil
⭕ 1 tbsp Balsamic Vinegar
⭕ 1 tbsp Honey (or agave syrup for a vegan option)
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 30 g Toasted Walnuts

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    Preparation Steps

    1

    Dice the butternut squash into small cubes, drizzle with 2 tablespoons of olive oil, season with salt and pepper, and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, or until tender and lightly caramelized.

    2

    Cube the tofu. Heat the remaining olive oil in a skillet over medium heat. Pan-fry the tofu until golden brown on all sides, about 8-10 minutes.

    3

    In a small bowl, whisk together the balsamic vinegar, honey (or agave syrup), salt, and pepper.

    4

    In a large bowl, arrange the arugula, top with the roasted butternut squash, pan-fried tofu, pomegranate seeds, and toasted walnuts.

    5

    Drizzle the salad with the balsamic vinaigrette and gently toss before serving. Serve immediately.