Teriyaki Tofoo Pumpkin Salad

Serves 2 • Prep 20 min • Cooking 30 min
Vegan
Get this stuff
  1. 1 pack Teriyaki Tofoo, cut into cubes
  2. 300g butternut squash (deseeded and sliced)
  3. 1 tsp Chinese five spice
  4. 2 tbsp sesame oil
  5. 2 tbsp light soy sauce/tamari
  6. 1 tsp sugar
  7. 1 lime
  8. 50g pumpkin seeds
  9. 8 radishes
  10. 100g watercress
Do this stuff
  1. Preheat oven to 220°C, 200°C Fan, Gas Mark 7.
  2. 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.
  3. Roast for 15 minutes. Add the cubed Tofoo, mix and roast for another 15 minutes until the squash is caramelised.
  4. Toast the pumpkin seeds in a dry frying pan until browned, set aside to cool.
  5. For the dressing, mix 1 tbsp sesame oil, 1 tbsp soy sauce, sugar and the juice of one lime.
  6. Mix the squash and Tofoo with the watercress, sliced radishes and the salad dressing.
  7. Sprinkle with the toasted pumpkin seeds.
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