Baked Pumpkin, tofu and maple-glazed Autumn salad

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.

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