Miso, Tofu and Roast Pumpkin Salad Recipe
Miso, Tofu and Roast Pumpkin Salad Recipe
Have you used miso paste before? It’s rich in essential minerals and a good source of various B vitamins, vitamins E and K and folic acid.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- Marinade
- 2 tbsp white miso paste
- 6 tbsp maple syrup
- 2 tsp lemon zest
- 2 tbsp tamari
- Juice 1 lemon
- Juice 2 oranges
-
- 250g firm tofu, cut into 2cm cubes
- ½ large pumpkin, cut into bite-sized pieces
- Handful parsley leaves, roughly chopped
- Handful coriander leaves, roughly chopped
- Handful rocket
- Salt & pepper, to taste
Method
- Preheat oven to 200°C.
- To make marinade, add all ingredients to bowl or jar and mix well.
- Add tofu cubes and pumpkin pieces to large bowl and drizzle over marinade, combining well. Place marinated tofu and pumpkin on baking tray lined with baking paper and place in preheated oven. Keep marinade to use as salad dressing.
- Remove tofu and pumpkin from oven once pumpkin is softened and tofu has browned on corners.
- Place herbs and rocket on serving plate. Add roast pumpkin and tofu over greens and season with salt and pepper to taste. Pour remaining marinade over each salad to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
