Recipe by Chris.
The flavours in this delicious salad are so good they will convince even the most stubborn carnivore of the merits of tofu and a vegan diet. You can mix this up however you want, my preference is for baby spinach, chopped tomatoes and onion to go with the roast squash and tofu, but feel free to mix in your favourite salad ingredients.
For the Tofu
400g firm tofu, cut into cubes and drained (preferably wrapped in a teatowl with something heavy on top)
1 tablespoon rapeseed oil
2 tablespoons soy sauce
1 tablespoon cornflower
For the Butternut Squash
1 Butternut Squash, quartered with the seeds spooned out, then cut into thin slices
2 tablespoons rapeseed oil
2 cloves garlic
1/2 teaspoon salt & pepper
For the dressing
1 tablespoon rice wine vinegar
Handful of peanuts, roughly chopped
2 teaspoon black sesame seeds (regular are fine if black are unavailable)
1 tablespoon soy sauce
1 teaspoon honey
1 tablespoon sesame oil
1/2 teaspoon chilli flakes
For the salad
1 small bag of baby spinach
Handful of Cherry tomatoes, halved
1 red onion, sliced into fine half rings
Prep Time: 30 minutes (+marinading overnight)
Cooking Time: 1 hour
Serves: 4 - 6 people
Pre-heat the oven to 200 degrees celcius
While the oven is warming, wrap the whole block of tofu in a towel and sit something heavy on it, like a cast iron pan for 15 minutes. This will dry it out and ensure it gets crispy in the oven.
Once dry, mix all of the tofu ingredients in a bowl and spread out on baking paper on a baking tray. Set aside.
Cut the butternut squash into quarters, scoop out the seeds, then cut into slices. Add the oil, garlic, salt & pepper and place on baking paper in a baking tray. Put it in the oven for 50 minutes.
When the squash has been in the oven for 10 minutes add the tofu to the oven, cook for 40 minutes (so they are both finished at the same time)
While the food is cooking in the oven you can make your dressing. Mix all of the dressing ingredients in a bowl, give it a whisk and set aside.
When the food is finished in the oven, take it out and let it cool down for 10 minutes or so. You don't want to mix up the salad immediately or it will wilt the salad leaves.
Once the food has cooled mix your salad ingredients, squash, tofu and dressing together in a bowl. Be gentle as you don't want to break anything up.