Spicy grilled pumpkin and tofu salad

Recipes / Salads

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.

Recipe «Spicy grilled pumpkin and tofu salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp honey, 1 1/2 tsp smoked paprika, 1 1/2 tsp ground cumin, 1/2 tsp ground cinnamon, 1 1/2 tbsp apple cider vinegar , 1 tbsp extra virgin olive oil, 750g pumpkin, deseeded, cut into thin wedges, 300g firm tofu, cut into 1cm-thick slices , 1 red capsicum, deseeded, coarsely chopped, 200g green beans, halved, 1/2 cup fresh continental parsley leaves, 2 tbsp chopped natural almonds, toasted.

Ingredients:

  • 1 tbsp honey 
  • 1 1/2 tsp smoked paprika 
  • 1 1/2 tsp ground cumin 
  • 1/2 tsp ground cinnamon 
  • 1 1/2 tbsp apple cider vinegar 
  • 1 tbsp extra virgin olive oil 
  • 750g pumpkin, deseeded, cut into thin wedges 
  • 300g firm tofu, cut into 1cm-thick slices 
  • 1 red capsicum, deseeded, coarsely chopped 
  • 200g green beans, halved 
  • 1/2 cup fresh continental parsley leaves 
  • 2 tbsp chopped natural almonds, toasted 

Instructions

  1. 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.
  2. Combine the remaining paprika, cumin, cinnamon, vinegar and oil in a small bowl and set aside.
  3. 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.
  4. 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.
  5. Arrange tofu, pumpkin, capsicum, beans and parsley on plates. Drizzle with reserved oil mixture. Serve sprinkled with almonds.