Ingredients
Equipment
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
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!