Roasted Squash Tofu Salad

Roasted Squash Tofu Salad

Karina Kari

A wholesome, plant-based salad featuring roasted squash, cauliflower, and tofu, tossed with kale, buckwheat, apple, and pecans, all drizzled with a creamy tahini dressing.

High in protein, fiber, and healthy fats, this vibrant salad is quick, easy, and perfect for meal prep or a satisfying everyday lunch or dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Course dinner, lunch, Side

Cuisine American, plant-Based

Servings 2 as a main

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.