Autumnal Baked Tofu with Pumpkin and Lentil Salad
Crispy baked tofu meets warm lentil salad with pumpkin and walnuts, an autumnal plate rich in protein that keeps you full. The tahini-lemon dressing adds a fresh note.
By yumbelo · 2 servings · 45 minutes
Ingredients
- 400 g Firm tofu (plain)
- 500 g Hokkaido pumpkin
- 150 g Beluga lentils (dry)
- 1 pc red onion
- 1 pc garlic clove
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sweet paprika powder
- 30 g walnut kernels
- 80 g lamb's lettuce
- 2 tbsp tahini
- 1 pc lemon (juice)
- 1 tsp maple syrup
- salt
- pepper
Method
- Preheat the oven to 200 °C, top and bottom heat. Wash the pumpkin, halve it, remove the seeds and cut into wedges about 2 cm in size.
- Pat the tofu dry and cut into cubes. Toss with 1 tbsp olive oil, cumin, paprika powder, salt and pepper.
- Spread the pumpkin and tofu separately on two baking sheets lined with baking paper and bake for 25 to 30 minutes, until the pumpkin is soft and the tofu is crispy. Turn once during baking.
- Bring the lentils to a boil in a pot with 400 ml water and a pinch of salt, then simmer over low heat for 15 to 20 minutes until al dente. Drain and let them dry.
- Finely dice the onion and chop the garlic. Sweat in a pan with 1 tbsp olive oil until translucent, add the lentils and heat through briefly.
- Toast the walnuts in a dry pan briefly until fragrant, then coarsely chop.
- For the dressing, stir the tahini smooth with the lemon juice, maple syrup, 3 to 4 tbsp water, salt and pepper.
- Wash the lamb's lettuce and spin dry. Toss with the warm lentils and divide between two plates. Top with pumpkin and tofu, sprinkle with walnuts and drizzle the dressing over it.