Name: Curry Spice Tofu Salad with Broccoli and Pumpkin
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 200 g firm tofu; 150 g broccoli florets; 300 g pumpkin; 200 g romaine lettuce; 30 ml olive oil; 1 tsp curry powder; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 15 g fresh parsley; 30 ml tahini; 50 g sunflower seeds (optional); Additional spices (optional)

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Curry Spice Tofu Salad with Broccoli and Pumpkin

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Welcome to a vibrant dish that's not only delicious but also packed with nutrients! This Curry Spice Tofu Salad features a delightful mix of fresh romaine, bright green broccoli, and sweet pumpkin, all topped with marinated tofu for that extra protein punch. The salad is dressed in a fragrant curry spice blend that brings warmth and depth to every bite. A sprinkle of fresh parsley and a drizzle of creamy tahini on the side make for a truly refreshing experience. Feel free to adjust the spices to suit your taste or substitute ingredients based on what's in season. Let’s get cooking!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Soft-Puréed Food

Cuisine: Global

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g firm tofu
150 g broccoli florets
300 g pumpkin
200 g romaine lettuce
30 ml olive oil
1 tsp curry powder
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
15 g fresh parsley
30 ml tahini
50 g sunflower seeds optional
Additional spices optional

Equipment

20 cm (8 inch) square baking tray
Chef's knife
Heatproof mixing bowl
Pot for steaming broccoli
Blender or food processor

Method

Preheat your oven to 200°C (392°F).
In a mixing bowl, toss the diced pumpkin with 15 ml of olive oil, curry powder, garlic powder, salt, and black pepper until evenly coated. Spread the pumpkin on a baking tray and roast for 20 minutes or until tender and slightly caramelized.
While the pumpkin is roasting, bring a pot of water to a boil and steam the broccoli florets for about 5 minutes until bright green and tender-crisp. Set aside.
In the same mixing bowl, add the cubed tofu and toss with the remaining olive oil, seasoning with a pinch of curry powder for extra flavor.
In a large serving bowl, combine the chopped romaine lettuce, steamed broccoli, and roasted pumpkin.
Arrange the seasoned tofu on top of the salad and sprinkle with fresh parsley.
Drizzle tahini over the salad before serving, and if you desire extra crunch, top with sunflower seeds.
Serve the salad warm or at room temperature, adjusting the seasonings and toppings as you prefer.

Nutrition

Calories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20gSodium: 300mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 850IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

This dish is wonderfully flexible! You can easily swap out the pumpkin for sweet potatoes or butternut squash, and feel free to enhance the flavor profile with your favorite spices. If you're looking for an extra crunch, toasted nuts or seeds make a great addition. Store any leftovers in an airtight container in the fridge for up to 2 days, and consider giving it a quick toss with some extra tahini before serving to freshen it up. Enjoy your colorful, spicy creation!

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Curry Spice Tofu Salad with Broccoli and Pumpkin