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Baked pumpkin, tofu and maple-glazed Autumn salad

This recipe is from our partners - Whiting & Hammond

Baked pumpkin, tofu and maple-glazed Autumn salad


  • 1 small pumpkin, peel and diced into 1.5cm cubes
  • 4 sprigs thyme
  • 2 onions, peeled and thinly sliced
  • 50ml vegetable oil
  • 1 pack tofu, cut into 1.5cm cubes
  • 4 cloves garlic, peeled and chopped
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1 tbsp paprika
  • 200g kale, picked and washed
  • 80ml maple syrup
  • 50g chestnuts, chopped
  • 50g pecans, chopped


  • Lightly oil a large baking dish. Place the pumpkin, thyme, onions and vegetable oil and roast on 160C for approx 35 mins, or until soft.
  • Drain the water from the tofu and rinse, then cut into small cubes, put into a bowl. Top with the garlic, turmeric, cinnamon and paprika to combine. Leave to marinate for 30 minutes.
  • 10 minutes before ready, boil a pan of salted water. Place the washed kale in the boiling water and boil for two minutes. Drain immediately, glaze in a frying pan with the maple syrup, dress with chopped nuts.