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.
Serves44
Cook time15 mins15 minutes
Prep time10 mins10 minutes
Ingredients
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.
Method
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.
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.
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.
