Kabocha Squash and Tofu Salad recipe - ingredients, nutrition and when to eat it
This salad combines steamed kabocha squash and golden-browned tofu over greens, topped with nuts and a savory dressing.
This salad combines steamed kabocha squash and golden-browned tofu over greens, topped with nuts and a savory dressing. Soft, subtly sweet squash pairs with mild tofu and crunchy nuts. It’s a lovely choice for a light lunch.
Salads & light · 20 minutes to cook
Tips: Steam the kabocha until a chopstick slides in easily.
Tips: Pat the tofu dry so it browns better in the pan.
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Ingredients (1 serving)
- Kabocha squash — 120 g
- Tofu — 100 g
- Lettuce — 50 g
- Almonds — 10 g
- Olive oil — 1 Tbsp
- Lemon juice — 1 tsp
- Honey — 0.5 tsp
- Salt — 0.2 g
- Ground black pepper — 0.1 g