SPICY SQUASH AND TOFU SALAD
A warm winter salad with roasted veg and chilli tofu.
Provided by luciarotheray
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat oven to 200C/gas 6.
- Dice the squash and tofu (about 2cm cubes), halve the tomatoes, peel and roughly chop the onion.
- Place all of the above in a roasting tray and drizzle with the oil. Sprinkle tofu with chilli flakes. Roast for about 20 minutes (until squash is tender).
- Wash and mix leaves, place a generous portion on each plate.
- Place roasted vegetables and tofu on the leaves, sprinkle with seeds.
- Add salad dressing if desired (something simple like olive oil and balsamic is best).
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