Kale salad with Butternut and Scrambled Tofu
Salt & Pepper
1.Place the diced butternut on a platter and add the olive oil, pepper and salt. Roast for about 20 min at 200°C.
2.Make the dressing by mixing the soy sauce, Dijon mustard, agave and lemon juice.
3.Crumble the tofu and add half of the dressing. Fry in a pan.
4.Thoroughly rinse the kale and chop up, together with the red onion. Add the pumpkin seeds.
5.Serve the salad with the tofu, the pumpkin and the dressing. Enjoy!
Global Warming Potential
% compared to an average meal