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Butternut Squash Tofu Salad With Toasted Hazelnuts

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.55

$1.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,healthy,gluten free,dairy free,lacto ovo vegetarian,vegan side dish,lunch,main course,salad,main dish,dinner
spoonacular Score:94%

Spoonacular Score: 94%

 

Butternut Squash Tofu Salad With Toasted Hazelnuts takes roughly 45 minutes from beginning to end. For $1.55 per serving, you get a main course that serves 4. One serving contains 261 calories, 13g of protein, and 11g of fat. 1 person has made this recipe and would make it again. Head to the store and pick up onions, lemon juice, bell pepper, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is amazing. Butternut Squash Noodles with Toasted Hazelnuts and Crispy Sage, Butternut Squash Salad with Hazelnuts, and Butternut Squash Salad With Pomegranates And Toasted Pumpkin Seeds are very similar to this recipe.

Salad works really well with Chardonnay, Alcoholic Drink, and White Wine. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Game of Thrones Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Game of Thrones Chardonnay

Enticing aromas of stone fruit and white blossoms lead to a rich, creamy palate of peaches, apricots, tangerine, Meyer lemon, baking spices and honey, balanced by mouth-watering acidity. A touch of oak on the lingering finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 tsps
0.5 tsps black pepper
black pepper
1
1  whole butternut squash
whole butternut squash
14 oz
14 oz extra tofu
extra tofu
0.25 tsps
0.25 tsps lemon juice
lemon juice
0.5 cup
0.5 cup raw hazel nuts
raw hazel nuts
1
1  red whole bell pepper
red whole bell pepper
1
1  red whole bell pepper
red whole bell pepper
0.5
0.5  red whole onions
red whole onions
1 tsp
1 tsp rosemary leaves
rosemary leaves
1 tsp
1 tsp rosemary leaves
rosemary leaves
some
some salt
salt
0.5 cup
0.5 cup water
water
0.5 tsps black pepper
0.5 tsps
black pepper
1  whole butternut squash
1
whole butternut squash
14 oz extra tofu
14 oz
extra tofu
0.25 tsps lemon juice
0.25 tsps
lemon juice
0.5 cup raw hazel nuts
0.5 cup
raw hazel nuts
1  red whole bell pepper
1
red whole bell pepper
1  red whole bell pepper
1
red whole bell pepper
0.5  red whole onions
0.5
red whole onions
1 tsp rosemary leaves
1 tsp
rosemary leaves
1 tsp rosemary leaves
1 tsp
rosemary leaves
some salt
some
salt
0.5 cup water
0.5 cup
water

Equipment

baking paper
baking paper
baking sheet
baking sheet
paper towels
paper towels
oven
oven
sauce pan
sauce pan
bowl
bowl
baking paper
baking paper
baking sheet
baking sheet
paper towels
paper towels
oven
oven
sauce pan
sauce pan
bowl
bowl


Instructions

  1. Preheat oven at 370 degree Fahrenheit. Prepare 2 cookie sheets with a liner/parchment paper.
  2. In one cookie sheet spread the tofu pieces and in another cookie sheet spread the hazelnuts.
  3. Put the cookie sheets in the oven and bake. Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.
  4. In the meantime combine water and squash in a saucepan. Cover and boil for 5 minutes or until the squash pieces are soft.
  5. When the squash is boiled let it cool for a while and grind into a smooth paste.
  6. In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and keep it aside.
  7. When the hazelnuts are done take it out of the oven and let the tofu cook in the same oven. Let the nuts cool and rub gently between palms or with paper towel to remove the skin.
  8. Once the tofu is cooked for 20 minutes or until very light golden brown in color take it out from the oven.
  9. In salad bowl combine all the ingredients and mix gently so that the tofu retains its shape.
  10. Garnish with more hazelnuts and/or rosemary and serve immediately.
  11. This salad tastes great when warm but can be served at room temperature also.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.72
Ingredient
½ teaspoons black pepper
1 whole butternut squash
14 ounces extra tofu
½ cups raw hazel nuts
1 red whole bell pepper
1 red whole bell pepper
½ red whole onions
1 teaspoon rosemary leaves
1 teaspoon rosemary leaves
Price
$0.03
$1.65
$2.69
$0.87
$0.60
$0.60
$0.18
$0.15
$0.12
$6.90

Nutritional Information

Quickview
269 Calories
13g Protein
11g Total Fat
33g Carbs
100% Health Score
Limit These
Calories
269k
13%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
33g
11%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
270mg
12%

Get Enough Of These
Protein
13g
26%

Vitamin A
21817IU
436%

Vitamin C
117mg
142%

Manganese
0.86mg
43%

Magnesium
141mg
35%

Potassium
1075mg
31%

Copper
0.59mg
30%

Fiber
7g
29%

Vitamin B6
0.55mg
28%

Phosphorus
259mg
26%

Vitamin E
3mg
24%

Vitamin B1
0.34mg
23%

Folate
91µg
23%

Iron
3mg
20%

Vitamin B3
3mg
20%

Calcium
150mg
15%

Vitamin B5
1mg
12%

Zinc
1mg
12%

Vitamin B2
0.16mg
10%

Vitamin K
5µg
5%

Selenium
1µg
2%

covered percent of daily need

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