Butternut Squash, Lentil & Tofu Traybake Salad
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 200g firm tofu
- 1 small butternut squash
- 240g canned green lentils
- 2 handfuls of baby leaf spinach
- 80g pomegranate seeds
- 30g mint
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C / 180°C fan / 390°F.
Step 2
Using clean hands, tear the tofu into bite-sized pieces. On a clean surface, sandwich the tofu between 2 sheets of kitchen paper. Press down to release as much water as possible. Repeat the process again with more clean, dry kitchen paper. If you have time, repeat the process again — the more water you release from the tofu, the better it will taste as it will turn perfectly golden and crispy when cooked.
Step 3
Place the sliced butternut squash and tofu onto a baking tray. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat well. Bake for 25–30 minutes until the squash is tender and the tofu is golden.
Step 4
While the squash and tofu are roasting, make the dressing. Mix all of the ingredients together in a small bowl with a pinch of salt.
Step 5
Once the squash and tofu are cooked, remove from the oven and leave to cool slightly.
Step 6
Toss ½ of the squash and tofu with ½ of the lentils and spinach. Drizzle over ½ of the dressing and scatter with ½ of the pomegranate seeds and fresh mint. Reserve the remainder of the salad for lunch on day 3 of the plan.
Step 7
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