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Grilled Pumpkin, Tofu and Spinach Salad

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Servings: 4 Prep: 20 min Cook: 20 min Entree Salad No Leftover Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Sweet Paprika, Extra Virgin Olive Oil, Parchment Paper

Ingredients

1 pound baking pumpkin

1 cup walnuts

12 ounces super firm tofu

½ teaspoon sea salt, or to taste

½ teaspoon ground black pepper, or to taste

2 teaspoons sweet paprika ⚠

4 teaspoons dried rosemary

2 teaspoons chili powder

2 tablespoons extra virgin olive oil ⚠

parchment paper ⚠

1 ½ cups water

8 ounces spinach

2 tablespoons balsamic glaze

Instructions

1. Heat oven to 400F.

2. Peel, deseed, and cube pumpkin into 1 inch cubes. Coarsely chop walnuts. Drain liquid from tofu, and cut into 1 inch cubes.

3. In a bowl, season pumpkin with salt and pepper, paprika, rosemary, and chili powder. Drizzle with olive oil and toss to coat.

4. Put pumpkin on a baking tray lined with parchment paper. Bake in the oven for about 30 minutes, or until lightly browned. Halfway through cooking time add the walnuts and drained tofu.

5. Add spinach to the roasted pumpkin on the baking tray and mix well.

6. Divide onto plates, season with freshly ground pepper, and drizzle with balsamic glaze. This dish can be served warm or cold.