Do I need to press the tofu before cutting it for this recipe?

For this recipe, firm tofu is cut into cubes and roasted, absorbing the orange maple marinade without needing to be pressed beforehand.

Why do I need to massage the kale for this salad?

Massaging the kale with the reserved orange maple marinade helps to break down its fibers, making it more tender and easier to digest while fully incorporating the dressing.

Can this Orange Maple Butternut Squash and Tofu Salad be prepared ahead of time?

Yes, this salad can be served warm or cold, making it suitable for meal prep. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

What kind of pecans should I use for topping this salad?

The recipe calls for toasted pecans, which add a delightful crunch and nutty flavor to complement the sweet and savory elements of the salad.

1.8K Views 11 years ago

Orange Maple Butternut Squash and Tofu Salad
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

Order with Instacart Download Our App

A vibrant Orange Maple Butternut Squash and Tofu Salad, served in a bowl, featuring roasted orange-glazed squash and tofu, green massaged kale, quinoa, and topped with toasted pecans.

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Orange Maple Butternut Squash and Tofu Salad [Vegan]

1804

Dairy Free

This is a lovely salad for fall and winter when there aren't many veggies about, but your body is craving something fresh and nourishing. It's simple to make but special enough where you could bring it to a holiday party – it would definitely be a hit!

Ingredients You Need for Orange Maple Butternut Squash and Tofu Salad [Vegan]

Salad:

1/2 butternut squash, peeled and cut into small cubes (about 3 cups)
1/2 box of firm tofu, cut into cubes
1/2 of a red onion, sliced (about 1 cup)
1 cup fresh parsley, chopped
A few shakes of red pepper flakes
A few turns of black pepper

Marinade:

Juice of two oranges (about 1 cup)
1/4 cup water
1 tablespoon 100 percent pure maple syrup
1 teaspoon Dijon mustard
3 garlic cloves, minced
1/2 cup sesame seeds
3/4 teaspoon sea salt

Additional Ingredients:

1/2 cup of quinoa
4 cups of kale, chopped
Toasted pecans

Order with Instacart Download Our App

How to Prepare Orange Maple Butternut Squash and Tofu Salad [Vegan]

Preheat oven to 350° F.
Add the squash, tofu, red onion, parsley, red pepper flakes and black pepper to a large mixing bowl.
Make the marinade by adding all of the marinade ingredients to the blender and blending until totally smooth, about a minute (orange juice, water, maple syrup, mustard, garlic, sesame seeds and salt).
Reserve 1/2 cup of the marinade and set it aside. Pour the remaining marinade over the squash/tofu mixture and gently stir until everything is coated.
Place this mixture on a parchment covered baking sheet and bake for 45 minutes.
While that goodness is baking, cook the quinoa by placing 1/2 cup of quinoa and 1 cup of water in a small pot, bring to a boil and then reduce the heat to just a simmer. Simmer for 15 minutes until the water is evaporated and the quinoa is soft.
Place the kale in a large mixing bowl, add the 1/2 cup reserved marinade, and massage with your hands until the kale is limp and the marinade is fully incorporated.
Add the warm quinoa and the baked butternut squash mixture to the kale and gently stir until everything is mixed together.
Serve warm or cold and top with toasted pecans when serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.