Miso & Tofu Roast Pumpkin Salad
1/2 large pumpkin, sliced into thin, bite size pieces
1 handful fresh parsley, roughly chopped
1 handful fresh coriander, roughly chopped
1 handful rocket
salt and pepper to taste
For the marinade:
2 tbsp white miso paste
6 tbsp maple syrup
2 tsp grated lemon zest
2 tbsp soy sauce
1 lemon, juiced
2 small oranges, juiced
250 g firm tofu, cut into 2 cm cubes
Preheat the oven to 425ºF/200ºC
For the marinade:
Add to a bowl: the miso paste, maple syrup, grated lemon zest, soy sauce, the juice of half a lemon and the juice of one orange, then mix well.
Add the tofu cubes and the sliced pumpkin to a large bowl and add the marinade, combine well. Place the marinated tofu and pumpkin onto baking tins lined with baking paper and place into the preheated oven. Retain as much of the marinade to use as the salad dressing.
Remove the tofu and pumpkin from the oven once the pumpkin is softened and the tofu has started to brown on the corners.
Place the shredded greens onto a serving plate. Add the roast pumpkin and tofu over the shredded greens, season with salt and pepper to taste and pour the remaining marinade over each salad to serve.
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