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Pumpkin and satay tofu salad

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  • Nut free
  • Vegetarian
  • Shellfish free
  • High in dietary fibre
  • High in protein

Delicious and packed with goodness, this pumpkin and satay tofu salad is the perfect meal for meat-free Monday or any day of the night.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Satay pumpkin and tofu salad


  • 850g butternut pumpkin, peeled, cut into 1cm-thick wedges
  • 200g Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces
  • 1/2 cup (125ml) Coles Satay Marinade
  • 350g pkt Coles Kitchen Kaleslaw Salad Kit
  • 1/2 cup coriander leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a barbecue grill or chargrill on medium-high. Spray pumpkin with olive oil spray. Cook on the grill for 4 mins each side or until tender and lightly charred. Transfer to a plate.
  2. Step 2

    Add the tofu to the grill. Cook for 2 mins each side or until golden and heated through. Transfer to a heatproof bowl. Drizzle with the marinade and toss to combine.
  3. Step 3

    Arrange salad from the salad kit on a large serving platter. Season. Top with pumpkin and tofu. Drizzle with the dressing from the salad kit. Sprinkle with coriander and the seed mix from the salad kit to serve.

Nutrition Information

Per Serve

Energy: 1371kJ/328 Cals (16%)

Protein: 14g (28%)

Fat: 18g (26%)

Sat fat: 3g (13%)

Carb: 23g (7%)

Sugar: 20g (22%)

Fibre: 8g (27%)

Sodium: 418mg (21%)