Roast Pumpkin and Tofu Salad with Rice and Quinoa
Rice and quinoa can be replaced with brown or white rice, if preferred. Toss salad ingredients together just before serving.
Ingredients
1⁄2 butternut pumpkin (750g), peeled, cut into 2cm pieces
2 x 300g packets hard tofu, cut into 2cm pieces
2 tblsps vegetable oil
1/3 cup Chang’s Oriental Fried Noodle Salad Dressing
Salt and pepper, to taste
250g packet microwaveable brown rice and quinoa
200g green beans,trimmed, cut in half crossways
1 large avocado, chopped
60g mixed salad leaves
Method
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Toss pumpkin and tofu with oil and 2 tablespoons of the dressing in a large bowl. Spread over two large oven trays lined with baking paper. Season with salt and pepper.
2 Cook in a very hot oven (220C) for 15 minutes, or until tender.
3 Meanwhile, heat rice mix according to packet directions. Transfer to a large bowl.4 Cook beans in a large saucepan of boiling water for about 2 to 3 minutes, or until tender. Drain. Rinse under cold water. Drain well.
5 To serve, add warm pumpkin and tofu to rice mixture. Toss through beans, avocado, salad leaves and remaining dressing.
