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Ingredients
- 1 pack Teriyaki Tofoo, cut into cubes
- 300g butternut squash (deseeded and sliced)
- 1 tsp Chinese five spice
- 2 tbsp sesame oil
- 2 tbsp light soy sauce/tamari
- 1 tsp sugar
- 1 lime
- 50g pumpkin seeds
- 8 radishes
- 100g watercress
Get started
- Preheat oven to 220°C, 200°C Fan, Gas Mark 7.
- Bake the butternut squash on a baking tray with the five spice, 1 tbsp soy sauce, 1 tbsp sesame oil and a splash of vegetable oil.
- Roast for 15 minutes. Add the cubed Tofoo, mix and roast for another 15 minutes until the squash is caramelised.
- Toast the pumpkin seeds in a dry frying pan until browned, set aside to cool.
- For the dressing, mix 1 tbsp sesame oil, 1 tbsp soy sauce, sugar and the juice of one lime.
- Mix the squash and Tofoo with the watercress, sliced radishes and the salad dressing.
- Sprinkle with the toasted pumpkin seeds.
