Warm Roasted Butternut Squash and Braised Tofu Salad
Yields: 4 servings
Our savory Braised Tofu combined with everyone’s favorite squash, Butternut, lends a nutty, sweet, earthy & well-balanced to this easy salad. Add pomegranate seeds for a festive holiday twist!
Ingredients
1 (8oz) Hodo Firm or Braised Tofu Locate Product
1 medium sized butternut squash
1 bunch Russian Red Kale
1/2 lemon
Salt and pepper to taste
1/2 cup veggie broth
2 tbsp olive oil
Missing our braised tofu?
Try this easy recipe as a substitute.
Instructions
Preheat oven and sheet tray at 400°F.
Using a vegetable peeler, peel the outer skin off the butternut squash.
Cut the bottom portion of butternut squash off (the part with seeds).
Cut this bottom portion in half and remove the seeds with a spoon.
Toss butternut squash cubes in 2 T olive oil, season with a pinch of salt and pepper .
Place the squash cubes on the pre-heated sheet tray and roast until the cubes start to caramelize and become soft (35-45 min).
While your Butternut Squash is roasting, cut Hodo Braised Tofu into 1/2 “ cubes.
Add the cut squash, ½ C veggie stock, and 8oz of cubed Braised Tofu
De-vein and cut or tear your kale into ¼” strips. Wash and dry.
Remove your butternut squash from the oven and let cool .
Place your kale, Hodo Braised Tofu, and cooled Butternut Squash in a bowl.
Squeeze ½ lemon over the mixture, season with salt and pepper and toss. Add more lemon juice if desired
Notes: The more you toss or massage the salad the more the butternut squash will breakdown and help coat the kale….yummy!
This salad can be served cold, warm or even hot! If you serve it warm/hot, the butternut squash will help wilt the kale!
Warm Roasted Butternut Squash and Braised Tofu Salad
Ingredients
- 1 (8oz) Hodo Firm or Braised Tofu LOCATE PRODUCT
- 1 medium sized butternut squash
- 1 bunch Russian Red Kale
- 1/2 lemon
- Salt and pepper to taste
- 1/2 cup veggie broth
- 2 tbsp olive oil
Instructions
- Preheat oven and sheet tray at 400°F.
- Using a vegetable peeler, peel the outer skin off the butternut squash.
- Cut the bottom portion of butternut squash off (the part with seeds).
- Cut this bottom portion in half and remove the seeds with a spoon.
- Toss butternut squash cubes in 2 T olive oil, season with a pinch of salt and pepper .
- Place the squash cubes on the pre-heated sheet tray and roast until the cubes start to caramelize and become soft (35-45 min).
- While your Butternut Squash is roasting, cut Hodo Braised Tofu into 1/2 “ cubes.
- Add the cut squash, ½ C veggie stock, and 8oz of cubed Braised Tofu
- De-vein and cut or tear your kale into ¼” strips. Wash and dry.
- Remove your butternut squash from the oven and let cool .
- Place your kale, Hodo Braised Tofu, and cooled Butternut Squash in a bowl.
- Squeeze ½ lemon over the mixture, season with salt and pepper and toss. Add more lemon juice if desired
- Notes: The more you toss or massage the salad the more the butternut squash will breakdown and help coat the kale….yummy!
- This salad can be served cold, warm or even hot! If you serve it warm/hot, the butternut squash will help wilt the kale!
