Butternut Squash Tofu Salad With Toasted Hazelnuts

Butternut Squash Tofu Salad With Toasted Hazelnuts

  Ready in : 45 mins

Butternut Squash Tofu Salad With Toasted Hazelnuts takes roughly 45 minutes from beginning to end. For $1.55 per serving, you get a main course that serves 4. One serving contains 261 calories, 13g of protein, and 11g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up onions, lemon juice, bell pepper, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is amazing. Butternut Squash Noodles with Toasted Hazelnuts and Crispy Sage, Butternut Squash Salad with Hazelnuts, and Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds are very similar to this recipe.

Ingredients

pepper

pepper

0.5 tsp

butternut squash

butternut squash

1

extra tofu

extra tofu

14 oz

lemon juice

lemon juice

0.25 tsp

hazel nuts

hazel nuts

0.5 cup

bell pepper

bell pepper

1

onions

onions

0.5

rosemary leaves

rosemary leaves

1 tsp

salt

salt

4 servings

water

water

0.5 cup

Cooking in Steps

  1. 1
    Preheat oven at 370 degree Fahrenheit. Prepare 2 cookie sheets with a liner/parchment paper.In one cookie sheet spread the tofu pieces and in another cookie sheet spread the hazelnuts.

    hazelnuts

    hazelnuts

    cookies

    cookies

    tofu

    tofu

    baking paper
    baking paper
    baking sheet
    baking sheet
    oven
    oven
  2. 2
    Put the cookie sheets in the oven and bake.

    cookies

    cookies

    baking sheet
    baking sheet
    oven
    oven
  3. 3
    Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.In the meantime combine water and squash in a saucepan. Cover and boil for 5 minutes or until the squash pieces are soft.When the squash is boiled let it cool for a while and grind into a smooth paste.In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and keep it aside.When the hazelnuts are done take it out of the oven and let the tofu cook in the same oven.

    black pepper

    black pepper

    lemon juice

    lemon juice

    hazelnuts

    hazelnuts

    rosemary

    rosemary

    squash

    squash

    water

    water

    salt

    salt

    tofu

    tofu

    oven
    oven
    sauce pan
    sauce pan
    bowl
    bowl
  4. 4
    Let the nuts cool and rub gently between palms or with paper towel to remove the skin.Once the tofu is cooked for 20 minutes or until very light golden brown in color take it out from the oven.In salad bowl combine all the ingredients and mix gently so that the tofu retains its shape.

    nuts

    nuts

    tofu

    tofu

    dry seasoning rub

    dry seasoning rub

    paper towels
    paper towels
    bowl
    bowl
    oven
    oven
  5. 5
    Garnish with more hazelnuts and/or rosemary and serve immediately.This salad tastes great when warm but can be served at room temperature also.

    hazelnuts

    hazelnuts

    rosemary

    rosemary