Add some colour to your day with this fresh pumpkin and tofu vegan salad. Grilled to perfection, it has just enough spice to give your healthy dinner a kick.
- Combine honey, 1 teaspoon paprika, 1 teaspoon cumin, 1/4 teaspoon cinnamon, 2 teaspoons vinegar and 2 teaspoons oil in a large shallow glass or ceramic dish. Add the pumpkin and tofu. Turn to coat.
- Combine the remaining paprika, cumin, cinnamon, vinegar and oil in a small bowl and set aside.
- Preheat a barbecue grill or chargrill on medium heat. Cook pumpkin for 4-5 minutes each side or until lightly charred and tender. Transfer to a large bowl. Cook the tofu, turning, for 4 minutes or until lightly charred. Transfer to the bowl. Spray the capsicum lightly with oil. Cook capsicum, turning, for 4 minutes or until lightly charred and tender. Transfer to the bowl.
- Meanwhile, place beans in a steamer over a pan of simmering water. Cover and steam for 2-3 minutes or until tender-crisp. Refresh under cold running water. Drain.
- Arrange tofu, pumpkin, capsicum, beans and parsley on plates. Drizzle with reserved oil mixture. Serve sprinkled with almonds.
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