Spicy Squash and Tofu Salad
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Spicy Squash and Tofu Salad

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Serves 2

A warm winter salad with roasted veg and chilli tofu.

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  • 1 (small) butternut squash
  • 1 red onion
  • 100g firm tofu
  • 10 cherry (or baby plum) tomatoes
  • 2 tbsp olive oil
  • dried chilli flakes (to taste)
  • salad leaves (eg. rocket, spinach, lamb's lettuce, watercress)
  • sunflower seeds


    1. Preheat oven to 200C/gas 6. Dice the squash and tofu (about 2cm cubes), halve the tomatoes, peel and roughly chop the onion.
    2. Place all of the above in a roasting tray and drizzle with the oil. Sprinkle tofu with chilli flakes. Roast for about 20 minutes (until squash is tender).
    3. Wash and mix leaves, place a generous portion on each plate.
    4. Place roasted vegetables and tofu on the leaves, sprinkle with seeds.
    5. Add salad dressing if desired (something simple like olive oil and balsamic is best).

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