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Pumpkin tofu salad served
Healthy and tasty pumpkin tofu salad with pomegranate

Warm Roasted Squash and Tofu Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Quick Meals Salads
The secret to perfect autumn salad is play of temperatures and textures. Warm sweet roasted pumpkin and crispy-outside creamy-inside tofu meeting cold crisp arugula and tart exploding pomegranate seeds engages every sense. Not just a side, but a full satisfying main.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet
  • Non-stick skillet for tofu
  • Paper towels for drying tofu

Allergen Information

⚠️ Tree Nuts (Walnut)
⚠️ Soy (Tofu)

Instructions

1 ✓

Preheat oven to 400°F (200°C). Cube squash into 3/4-inch pieces, toss with 2 tbsp oil, salt, pepper. Spread on sheet, bake 20-25 mins until edges brown.

Tip: Caramelization brings out real squash flavor, don't remove too early!
2 ✓

Remove tofu from package, press thoroughly with paper towels to remove moisture. Cube it.

Tip: Drier surface means crispier crust.
3 ✓

Heat remaining oil in skillet over medium-high. Add tofu cubes, fry patiently until all sides golden crisp (8-10 mins).

Tip: Don't move constantly! Let fry 1-2 mins per side to form crust.
4 ✓

Meanwhile toast walnuts in dry pan few minutes until fragrant. Watch out, burns fast!

Tip: Heat releases nut oils for intense flavor.
5 ✓

Mix balsamic vinegar with honey (or syrup) and pinch salt for vinaigrette.

Tip: Acid-sweet balance highlights veggies.
6 ✓

In bowl toss arugula with half dressing. Top with warm squash, tofu, sprinkle pomegranate and walnuts. Drizzle remaining dressing on top.

Tip: Dress only at serving because salt/acid draws water from arugula causing wilt (osmosis).

Recipe FAQ

Why didn't tofu get crispy?
Tofu is full of water. If not pressed thoroughly before frying, water turns to steam in pan, steaming tofu instead of frying.
Can I swap arugula?
Yes, baby spinach or lamb's lettuce work, but arugula's peppery taste balances pumpkin sweetness especially well.

Ingredients

  • 14 oz Squash, peeled/cubed
  • 7 oz Firm Tofu (plain or smoked)
  • 4 oz Arugula
  • 2 oz Pomegranate Seeds
  • 3 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Honey (or Maple Syrup)
  • 1 tsp Salt
  • 0.5 tsp Freshly Ground Pepper
  • 1 oz Coarsely Chopped Walnuts
  • 200 g Tofu