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Pumpkin, Tofu and Brown Rice Salad

Serves 2 Takes 25 minutes to make


• 500 g pumpkin, cubed

• 1 tsp. sweet paprika

• 1 tsp. chili powder

• 2 tsp. dried rosemary

• 1 tbsp. olive oil

• 1 tbsp. honey

• 40 g walnuts, chopped

• 250 g of cooked brown rice

• few handfuls spinach

• 100 g tofu, drained ( I love marinated tofu and usually go for the honey soy)

• 1 tbsp. balsamic glaze

What to do

  • Heat the oven to 200C (400° F).

  • Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.

  • Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and the tofu.

  • Heat the bag of rice in the microwave

  • Add the cooked rice to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.

  • Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.


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