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

See recipe here.