This Roasted Squash and Tofu Salad with Tahini is a vibrant, plant-based dish that combines comforting roasted vegetables with protein-rich tofu and a creamy, nutty tahini dressing.
Packed with fiber, good fats, and essential nutrients, it’s naturally gluten-free and low in saturated fat.
Quick to prepare and satisfying, it’s perfect for weeknight dinners, meal prep, or a nourishing lunch that keeps you energized.
Roasted Squash Tofu Salad
Equipment
- 1 large roasting tray
- Parchment paper (enough to line tray)
- 1 medium saucepan (for buckwheat)
- 1 large mixing bowl
- 1 whisk
- 1 knife and chopping board
Ingredients
For the Roasted Vegetables and Tofu:
- ½ butternut squash ~200g peeled and cubed
- ½ large cauliflower ~200g florets
- 200 –240g extra-firm tofu cubed
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
For the Salad:
- 80 g buckwheat
- 40 g kale de-stemmed
- 1 tsp olive oil
- 1 apple cubed
- 40 g pecans chopped
- 1 spring onion sliced
- 40 g pomegranate seeds
- Fresh herbs for garnish
For the Dressing:
- 3 tbsp smooth tahini
- 1 garlic clove crushed
- ½ tsp Dijon mustard
- 1 tsp maple syrup
- 2 –3 tbsp water to thin dressing
Instructions
- Prepare the Oven and Roasting Tray: Preheat your oven to 160°C fan (180°C conventional). Line a large roasting tray with parchment paper to prevent sticking and make cleanup easier. Make sure the tray is spacious enough to allow the vegetables and tofu to roast evenly without overcrowding. This ensures each piece caramelizes nicely rather than steaming.
- Chop the Vegetables and Tofu: Squash Preparation: Peel the butternut squash, carefully removing the skin with a vegetable peeler. Cut it in half and scoop out the seeds. Chop the squash into roughly 2-cm cubes so that they cook evenly and get tender in the oven. Cauliflower Preparation: Separate the cauliflower into florets, trying to keep them roughly the same size for uniform roasting. Don’t discard the smaller leaves—they can become crispy and flavorful if roasted separately. Tofu Preparation: Drain and pat the tofu dry with a kitchen towel to remove excess moisture. This helps it roast rather than steam. Cut the tofu into 1-cm cubes for a consistent texture that crisps on the outside while staying soft inside.
- Season and Roast Vegetables: Place the chopped squash, cauliflower, and tofu in the lined roasting tray. Drizzle 2 tablespoons of olive oil over everything, then sprinkle 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and a pinch of salt and pepper. Toss thoroughly with your hands or a spatula to coat each piece evenly with oil and spices.Spread the mixture in a single layer on the tray to ensure even roasting. Roast in the preheated oven for 30 minutes, stirring halfway through for even color. Optional Cauliflower Leaf Crisps: About 10 minutes before the end, rub the smaller cauliflower leaves with a little olive oil and a pinch of salt, spread them on a second tray, and roast separately. They will crisp up beautifully to use as a garnish.
- Cook the Buckwheat: While the vegetables are roasting, rinse 80g buckwheat under cold water to remove excess starch. Bring a medium saucepan of water to a boil (use slightly salted water for flavor), then add the buckwheat. Reduce the heat and simmer according to package instructions, usually about 10–15 minutes, until tender but still slightly chewy. Drain and set aside, keeping warm until assembly.
- Prepare the Kale Base: Take 40g kale, remove the tough stems, and place the leaves in a large mixing bowl. Drizzle 1 teaspoon of olive oil over the kale and sprinkle a small pinch of salt. Massage the leaves gently with your hands for 1–2 minutes until they soften and slightly wilt. This enhances the flavor and makes the kale more tender and enjoyable in the salad.
- Prepare the Fresh Salad Ingredients: Apple: Wash, core, and cut 1 apple into small cubes. Pecans: Chop 40g pecans roughly to maintain a nice crunch. Spring Onion: Slice 1 spring onion thinly on a diagonal for visual appeal and subtle flavor. Pomegranate Seeds and Herbs: Measure 40g pomegranate seeds and roughly chop your chosen fresh herbs, such as parsley or coriander. Set all ingredients aside for assembly.
- Make the Creamy Tahini Dressing: In a small bowl, combine 3 tablespoons of smooth tahini, 1 crushed garlic clove, ½ teaspoon Dijon mustard, and 1 teaspoon maple syrup. Whisk together thoroughly until smooth. Gradually add 2–3 tablespoons of water to reach a pourable consistency. Taste and adjust seasoning with a little salt if needed. The dressing should be creamy, nutty, and slightly tangy, perfectly complementing the roasted vegetables.
- Assemble the Salad: In a large mixing bowl, combine the massaged kale, cooked buckwheat, roasted squash and cauliflower, roasted tofu, apple cubes, pecans, spring onion, pomegranate seeds, and fresh herbs. Drizzle over most of the tahini dressing, reserving a little for serving. Toss everything gently but thoroughly so that each ingredient is coated with dressing and flavors are evenly distributed. Be careful not to crush the ingredients while mixing.
- Serve with Cauliflower Leaf Crisps: Transfer portions to individual plates or serve in a large bowl. Drizzle the remaining tahini dressing over the top for extra creaminess. Garnish with the roasted cauliflower leaf crisps for a crunchy, flavorful touch. This adds both texture and a visual appeal to the dish.
- Storage and Leftovers: If you have leftovers, store the salad in airtight containers in the fridge for 2–3 days. Keep the tahini dressing separate if possible to prevent the salad from becoming soggy. The roasted vegetables and tofu can be gently reheated in the oven for a few minutes, or the salad can be enjoyed cold straight from the fridge.
Notes
- Use extra-firm tofu and pat it dry to ensure it roasts nicely and develops a slightly crisp exterior.
- Cut vegetables into uniform sizes so they cook evenly; smaller florets or cubes may roast faster.
- Massage the kale with olive oil and salt to soften it, improving both texture and flavor.
- Reserve a few cauliflower leaves for roasting separately—they make a crunchy, flavorful garnish.
- Adjust the tahini dressing consistency with water gradually until it’s pourable but still creamy.
- This salad works well as a main dish or side, and it keeps well in the fridge for a couple of days, making it great for meal prep.
Chef’s Secrets: Techniques for Best Flavor
The secret to this salad lies in balancing texture and flavor.
Roasting the squash and cauliflower at a moderate temperature allows them to caramelize slowly, enhancing their natural sweetness.
For tofu, pressing and patting it dry is essential; it prevents sogginess and helps it crisp beautifully in the oven.
Massaging the kale softens the leaves and brings out their natural sweetness, while chopping the apple, pecans, and herbs just before serving ensures freshness and vibrant color.
Finally, layering the tahini dressing gradually helps coat all ingredients evenly without overpowering the delicate flavors.
Serving Suggestions: How to Enjoy This Salad
This salad shines both as a hearty main or a colorful side.
Serve it with warm, crusty bread for a complete, satisfying lunch, or pair it with a light soup for a cozy dinner.
Garnish with extra pomegranate seeds and herbs for visual appeal and a burst of freshness.
It’s also perfect for meal prep store in airtight containers and drizzle with tahini just before eating.
For extra flair, add roasted pumpkin seeds, a sprinkle of nutritional yeast, or a squeeze of lemon juice to brighten the flavors.
Storage Tips: Keep Salad Fresh Longer
Store leftovers in a sealed container in the refrigerator for 2–3 days.
Keep the tahini dressing separate if possible to avoid the salad becoming soggy.
The roasted vegetables can be gently reheated in the oven for a few minutes, or the salad can be enjoyed cold straight from the fridge.
For longer storage, cook and store the buckwheat separately, and assemble just before serving.
Using fresh herbs and pomegranate seeds at the last moment preserves flavor and vibrancy.
Frequently Asked Questions
1. Can I use other vegetables instead of squash?
Yes! Sweet potatoes, carrots, or pumpkin can be substituted, keeping a similar roasting time. Choose vegetables with a slightly firm texture to prevent them from turning mushy.
2. How can I make this salad nut-free?
Simply omit the pecans and substitute with seeds like pumpkin or sunflower for added crunch and nutrients. The salad will still be delicious and protein-rich.
3. Can this salad be made ahead of time?
Absolutely. Prepare the roasted vegetables, tofu, and buckwheat in advance and store them separately. Combine with kale, apple, and dressing just before serving for the best texture.
4. How do I make the tahini dressing smoother?
Whisk the tahini with warm water gradually, and add a small splash of lemon juice if desired. Crushing the garlic finely or using a garlic press ensures even flavor throughout the dressing.
5. Can I freeze this salad?
Freezing is not recommended as the kale and apple lose texture when thawed. However, you can freeze the roasted squash, cauliflower, and tofu individually, then assemble fresh when ready to eat.
