Kale salad with Butternut and Scrambled Tofu

Kale salad with Butternut and Scrambled Tofu

30 minutes

4

Ingredients

Kale
Red onion
Butternut Squash
Tofu
Pumpkin seeds
Olive oil
Salt & Pepper
Soy sauce
Garlic
Sesame oil
Mustard
Lemon

6 stems
1
1/2
150 g
To taste
3 tbsp.
To taste
2 tbsp.
1 clove
2 tbsp.
1 tbsp.
1/2

Introduction

Steps

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!