Butternut Squash Tofu Salad With Toasted Hazelnuts
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 94.09
- Health score: 100.00
- Weight Watcher points: 4.00
Summary
Butternut Squash Tofu Salad With Toasted Hazelnuts takes roughly 45 minutes from beginning to end. For $1.55 per serving, you get a main course that serves 4. One serving contains 261 calories, 13g of protein, and 11g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up onions, lemon juice, bell pepper, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is amazing. Butternut Squash Noodles with Toasted Hazelnuts and Crispy Sage, Butternut Squash Salad with Hazelnuts, and Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds are very similar to this recipe.
Ingredients
pepper0.5 tsp
butternut squash1
extra tofu14 oz
lemon juice0.25 tsp
hazel nuts0.5 cup
bell pepper1
onions0.5
rosemary leaves1 tsp
salt4 servings
water0.5 cup
Instructions
Step 1
Preheat oven at 370 degree Fahrenheit. Prepare 2 cookie sheets with a liner/parchment paper.In one cookie sheet spread the tofu pieces and in another cookie sheet spread the hazelnuts.
Step 2
Put the cookie sheets in the oven and bake.
Step 3
Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.In the meantime combine water and squash in a saucepan. Cover and boil for 5 minutes or until the squash pieces are soft.When the squash is boiled let it cool for a while and grind into a smooth paste.In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and keep it aside.When the hazelnuts are done take it out of the oven and let the tofu cook in the same oven.
Step 4
Let the nuts cool and rub gently between palms or with paper towel to remove the skin.Once the tofu is cooked for 20 minutes or until very light golden brown in color take it out from the oven.In salad bowl combine all the ingredients and mix gently so that the tofu retains its shape.
Step 5
Garnish with more hazelnuts and/or rosemary and serve immediately.This salad tastes great when warm but can be served at room temperature also.
Categories
Dish Types: side dish, lunch, main course, salad, main dish, dinner
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan