Photo: Anna Pelzer
Butternut Squash Tofu Salad with Toasted Hazelnuts
10 ingredients
20 min + 5 min
4
openrecipes
Warm salad, cold weather and Thanksgiving dinner with family and friends. Baked tofu in butternut squash sauce with toasted hazelnuts and simple spices. Divine!
Estimated Nutrition (whole recipe, rough)
173
Calories
11g
Protein
6g
Fat
24g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 package (14 Oz. Size) Extra Firm Tofu, Drained And Cut Into Small Chunks
- ½ cups Raw Hazelnuts
- 2 cups Butternut Squash, Chopped
- ½ cups Water
- 1 teaspoon Salt
- ½ teaspoons Crushed Black Pepper
- 1 teaspoon Rosemary
- ¼ teaspoons Lemon Juice
- 1 whole Red Bell Pepper, Stem And Seeds Removed And Chopped
- ½ whole Red Onion, Thinly Sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes