Pumpkin and Grape Salad with Smoked Tofu and Feta by @soulspice.tastethatmatters

40 min

2 servings

🍃

2 handfuls

Mixed salad leaves

🫘

80 g

Brown lentils

🫘

100 g

Smoked tofu

🍇

1 handful

Grapes

🎃

0.25

Hokkaido pumpkin

🧅

1

Red onion

🫗

1 tbsp

Rapeseed oil

🧀

50 g

Feta

🥔

Roast potato

🫙

Smoky umami seasoning

🫒

2 tbsp

Olive oil

🍇

4 tbsp

Balsamic vinegar

🌼

1 tbsp

Sweet mustard

🍁

0.5 tsp

Maple syrup

🥛

30 ml

Plant-based milk

🧂

1 pinch

Salt

  1. Dice
    • Hokkaido pumpkin
    • Red onion
    • Rapeseed oil

    Dice the pumpkin, cut the onion into wedges, and toss both with rapeseed oil and the roast potato or oven vegetable seasoning.

  2. Bake
    • Hokkaido pumpkin
    • Red onion

    Bake at 180°C fan/conventional oven for about 10 minutes, then roast for another 10 minutes at 200°C.

  3. Dice
    • Smoked tofu

    Dice the smoked tofu and fry it in a pan until crispy.

  4. Drain
    • Brown lentils
    • Grapes
    • Mixed salad leaves

    Drain the lentils, halve the grapes, and wash the salad leaves.

  5. Mix
    • Olive oil
    • Balsamic vinegar
    • Sweet mustard

    Mix all the dressing ingredients together until creamy.

  6. Arrange
    • Mixed salad leaves
    • Brown lentils
    • Hokkaido pumpkin

    Arrange the salad leaves, lentils, pumpkin, onion, tofu and grapes on plates.

  7. Crumble
    • Feta
    • Smoky umami seasoning

    Crumble the feta over the top, drizzle with the dressing, and finish with a pinch of smoky umami seasoning.

Pumpkin and Grape Salad with Smoked Tofu and Feta by @soulspice.tastethatmatters

40 min

2 servings

🍃

2 handfuls

Mixed salad leaves

🫘

80 g

Brown lentils

🫘

100 g

Smoked tofu

🍇

1 handful

Grapes

🎃

0.25

Hokkaido pumpkin

🧅

1

Red onion

🫗

1 tbsp

Rapeseed oil

🧀

50 g

Feta

🥔

Roast potato

🫙

Smoky umami seasoning

🫒

2 tbsp

Olive oil

🍇

4 tbsp

Balsamic vinegar

🌼

1 tbsp

Sweet mustard

🍁

0.5 tsp

Maple syrup

🥛

30 ml

Plant-based milk

🧂

1 pinch

Salt

Preparation Steps

  1. Step 1/7

    Dice the pumpkin, cut the onion into wedges, and toss both with rapeseed oil and the roast potato or oven vegetable seasoning.

    🎃Hokkaido pumpkin
    🧅Red onion
    🫗Rapeseed oil
    🥕Roast potato or oven vegetable seasoning
    🔪knife
    🪵cutting board
    🥣mixing bowl

  2. Step 2/7

    Bake at 180°C fan/conventional oven for about 10 minutes, then roast for another 10 minutes at 200°C.

    🎃Hokkaido pumpkin
    🧅Red onion

  3. Step 3/7

    Dice the smoked tofu and fry it in a pan until crispy.

    🫘Smoked tofu
    🔪knife
    🪵cutting board

  4. Step 4/7

    Drain the lentils, halve the grapes, and wash the salad leaves.

    🫘Brown lentils
    🍇Grapes
    🍃Mixed salad leaves
    🔪knife
    🪵cutting board

  5. Step 5/7

    Mix all the dressing ingredients together until creamy.

    🫒Olive oil
    🍇Balsamic vinegar
    🌼Sweet mustard
    🍁Maple syrup
    🥛Plant-based milk
    🧂Salt
    🥣mixing bowl
    🥄whisk

  6. Step 6/7

    Arrange the salad leaves, lentils, pumpkin, onion, tofu and grapes on plates.

    🍃Mixed salad leaves
    🫘Brown lentils
    🎃Hokkaido pumpkin
    🧅Red onion
    🫘Smoked tofu
    🍇Grapes

  7. Step 7/7

    Crumble the feta over the top, drizzle with the dressing, and finish with a pinch of smoky umami seasoning.

    🧀Feta
    🫙Smoky umami seasoning

Composition

Ingredients

Types

Vegetables, Legumes, Soy Product, Fruit, Oil, Dairy, Spices, Condiment, Sweetener, Plant-based Beverage

Ingredients

Mixed salad leaves, Brown lentils, Smoked tofu, Grapes, Hokkaido pumpkin, Red onion, Rapeseed oil, Feta, Roast potato, Smoky umami seasoning, Olive oil, Balsamic vinegar, Sweet mustard, Maple syrup, Plant-based milk, Salt

Notes

Mixed salad leaves (arugula recommended), Brown lentils (pre-cooked), Roast potato (SoulSpice brand, amount not given, or oven vegetable seasoning), Balsamic vinegar (for the dressing), Sweet mustard (for the dressing), Maple syrup (for the dressing), Plant-based milk (for the dressing), Salt (for the dressing)

Allergens

Soy, Milk, Sulphites, Mustard

Dietetics

Dietary regimen

Egg-Free, Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 32g, Fat: 24g, Fiber: 8g, Sugars: 14g

Nutritional Information

Minerals

Calcium: 180mg, Iron: 3.5mg, Potassium: 620mg, Sodium: 480mg, Magnesium: 55mg

Vitamins

Vitamin A: 450µg, Vitamin C: 12mg, Vitamin K: 35µg, Folate: 90µg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Autumn Season, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@soulspice.tastethatmatters

Origin

Cuisine

German, European

Geographic

Germany, Europe

Various

Aspect

Texture

Crunchy, Creamy, Roasted, Tender

Flavors

Smoky, Sweet, Tangy, Umami, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

components stored separately : 1-2 days (store dressing separately from salad,keep roasted pumpkin, tofu and lentils in an airtight container,add feta and dressing just before serving to keep leaves fresh)