WWW.FREI-STYLE.COMLamb’s lettuce with oven vegetables and tofu
Ingredients
Oven vegetables & tofu
- 250 gr (9 oz.) Brussels sprout
- 200-300 gr (9-10.5 oz.) butternut squash (or hokkaido pumpkin- alternatively sweet potato)
- 200 gr (7 oz.) smoked tofu
- 2 shallots
- 3 Tbsp olive oil
- 1 Tbsp maple syrup
- 2 Tbsp balsamic vinegar
- salt & pepper
Dressing
- 1 garlic clove
- 4 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- 1 Tsp Dijon mustard
- salt & pepper
furthermore:
- 250 gr (9 oz.) lamb’s lettuce
- 1/2 pomegranate
Equipment: Baking oven
Instructions
Oven vegetables & tofu
- 1.Wash and cut the Brussels sprout in halves
- 2.Dice the pumpkin
- 3.Pat the tofu dry and dice it
- 4.Cut the shallots in slices
- 5.Place everything on a baking tray and sprinkle with oil, vinegar and maple syrup
- 6.Season with salt & pepper
- 7.Bake for 20-30 minutes at 200°C (392°F) until crispy
Dressing:
- 1.Finely dice the garlic or squeeze it
- 2.Add all ingredients into a jar and shake very well
Salad
- 1.Wash the lettuce and place it into a bowl
- 2.Now add the oven vegetables and mix it with the dressing
- 3.Deseed the pomegranate and sprinkle the seeds over the salad
Notes
Tip from my kitchen: pat the tofu dry before baking and give it enough room on the tray, so it crisps up all over instead of going soft. You can prepare the oven vegetables and the dressing ahead, but only toss in the lamb's lettuce just before serving so the delicate leaves stay fresh. A handful of roasted sunflower seeds adds a lovely extra crunch.
Nutrition per serving: 420 kcal