Roasted Pumpkin, Broccoli & Tofu Salad

Roasted Pumpkin, Broccoli & Tofu Salad

Roasted pumpkin, broccoli and tofu salad is a simple recipe for a warm salad with a delicious light asian flavour.  Perfect for lunch on mild autumn days in Queensland. 

What’s good about it?

Pumpkin is a great source of carotenoid antioxidants that are anti-inflammatory and help to support a healthy immune system.

The broccoli is full of alkalinising, anti-inflammatory and phytonutrients called sulforaphane that work to support optimum health and protect against disease. It’s a true superfood rich in antioxidants, including vitamin C, E and CoQ10, as well a wonderful source of B group vitamins, vitamin K, calcium, iron, magnesium, potassium, phosphorus and manganese.

Tofu is a good vegetarian source of protein and contains 9 essential amino acids as well as minerals including iron and calcium.

Ingredients

700grms kent or jap pumpkin, peeled and cut into 2cm cubes

2 tablespoons extra virgin olive oil

Grated zest and juice of 1 lime

1 tablespoon of Niulife Coconut Amino Sauce Fysh

1 tablespoon of tamari

100mls mirin

1 small head of broccoli (preferably organic), trimmed and cut into small heads

150grms firm organic tofu, cut into 2cm cubes

1 tablespoon sesame seeds, light toasted

1 tablespoon of chinese five spice and oil for frying

Method

  • Preheat the oven to 180deg C.
  • Place the pumpkin in a large bowl, drizzle with olive oil and season with Himalayan or sea salt and ground black pepper.
  • Toss the pumpkin until well coated, then transfer to a baking tray and roast for 20-25 minutes until slightly golden brown.
  • Put the lime zest, lime juice, fish sauce, tamari and mirin in a china bowl and stir to make the dressing.
  • Coat the tofu cubes with chinese five spice powder and gently fry in a pan until lightly golden on each side.
  • Bring a saucepan of water to the boil.  Add the broccoli and blanch for 2 minutes until just tender and drain.
  • Then add to the pumpkin and tofu and drizzle generously with dressing.  Keep extra dressing to the side (I always end up adding more!)
  • Sprinkle with sesame seeds.

Serves 4-6