Photo: Anna Pelzer
Spicy Squash and Tofu Salad
8 ingredients
Serves 2
openrecipes
A warm winter salad with roasted veg and chilli tofu.
Estimated Nutrition (whole recipe, rough)
559
Calories
20g
Protein
33g
Fat
55g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower Seed | 1 oz (28g) hulled | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Watercress | 1 cup (34g) | 4 |
| Pumpkin | not in our table | 0 |
| Salad | 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 (small) butternut squash
- 1 red onion
- 100g firm tofu
- 10 cherry (or baby plum) tomatoes
- 2 tbsp olive oil
- dried chilli flakes (to taste)
- salad leaves (eg. rocket, spinach, lamb's lettuce, watercress)
- sunflower seeds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes