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Roasted butternut squash tofu salad served
Fresh rocket salad topped with warm roasted squash, crispy tofu, and pomegranate seeds

Roasted butternut squash and tofu salad

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals Salads
The secret to the perfect autumn salad is the play of temperatures and textures. The meeting of still-warm, roasted sweet butternut squash and tofu—crispy outside, creamy inside—with cold, crisp rocket and tartly exploding pomegranate seeds stimulates every sense. Not just a side dish, but a wholesome, filling main meal.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking tray
  • Non-stick frying pan for tofu
  • Kitchen paper for drying tofu

Allergen Information

⚠️ Tree nuts (walnuts)
⚠️ Soya (tofu)

Instructions

1 ✓

Preheat the oven to 200°C. Cut the squash into 2 cm cubes, toss with 2 tablespoons of oil, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until the edges start to brown.

Tip: Caramelisation brings out the true taste of the squash, don't take it out too early!
2 ✓

Take the tofu out of the packaging and thoroughly press out the moisture with kitchen paper. Cut into cubes.

Tip: The drier the tofu surface, the crispier the crust will be.
3 ✓

Heat the remaining oil in a frying pan over medium-high heat. Add the tofu cubes and fry patiently until all sides are golden brown and crispy (approx. 8-10 minutes).

Tip: Don't move it constantly! Let it fry for 1-2 minutes on one side to form a crust.
4 ✓

Meanwhile, toast the walnuts in a dry frying pan for a few minutes until fragrant. Careful, they burn quickly!

Tip: Heat releases the essential oils in the nuts, making the flavour much more intense.
5 ✓

Mix the balsamic vinegar with the honey (or syrup) and a pinch of salt. This will be the vinaigrette.

Tip: The balance of acid and sweet enhances the vegetables' flavour.
6 ✓

In a bowl, toss the rocket with half the dressing. Pile the warm squash and tofu on top, then sprinkle with pomegranate and toasted walnuts. Drizzle the remaining dressing on top.

Tip: Pour over only at serving time because salt and acid draw water from the rocket, making it collapse quickly (osmosis).

Recipe FAQ

Why didn't the tofu get crispy?
Tofu is full of water. If you don't press it thoroughly before frying, the water turns to steam in the pan and will steam the tofu instead of frying it.
Can I swap the rocket?
Yes, it's tasty with baby spinach or lamb's lettuce, but the peppery taste of rocket balances the squash's sweetness particularly well.

Ingredients

  • 400 g Cleaned Butternut Squash
  • 200 g Firm Tofu (plain or smoked)
  • 100 g Rocket
  • 50 g Pomegranate seeds
  • 3 tbsp Olive oil
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey (or maple syrup)
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 30 g Coarsely chopped walnuts