Pumpkin, Tofu, Walnut, and Apple Salad
Ingredients
- For the Tofu
- 1 lb. organic extra firm tofu, cut into small cubes
- 2 cloves minced garlic
- 2 teaspoons dried oregano (or finely chopped fresh leaves)
- Juice of ½ lemon
- 2 tablespoons avocado oil
- 1 teaspoon salt
½ tsp pepper
For the remainder of the salad:
- ⅓ cup walnut halves
- 8 cups mixed salad greens
- 1 large apple cut into small cubes
For the dressing
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon honey or coconut nectar
- ½ teaspoon Dijon or wholegrain mustard
- Pinch of salt and pepper
- Plus, 3 cups mixed salad leaves
For the pumpkin
- 1 lb. Kabocha/Japanese Pumpkin cut into small bite sized pieces (butternut squash works!)
- Generous pinch sea salt
- 1 tablespoon avocado oil
Directions
1) Preheat the oven to 400 F.
2) Combine the marinade ingredients all over the TOFU and set aside for 5-10 minutes.
3) In a bowl, toss together the pumpkin, with 1 tbsp coconut oil and sea salt. Spread the pumpkin on a flat baking sheet and roast for 15-20 minutes.
4) Drain the Tofu from the marinade and put into a baking dish. Bake the Tofu for 25 min.
5) Chop the walnuts into small pieces. Heat a tsp of coconut oil in a fry pan and toast the nuts for a few minutes until they start to brown.
6) When the pumpkin is done, remove it and allow it to cool.
7) Assemble the salads by splitting everything into 4 equal portions.