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Feldsalat mit Ofengemüse
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Lamb’s lettuce with oven vegetables and tofu

A delicious salad with roasted vegetables from the oven and crispy tofu, perfect for a festive menu.
Prep Time10 mins
Cook Time40 mins
Course: Appetizer, Beilage, Hauptgericht, Main Course, Salad, Salat, Vorspeise
Keyword: einfach, Feldsalat, Nüsslisalat, Rosenkohl, Tofu, Vegan, Weihnachten
Servings: 4 persons
Author: Verena Frei

Equipment

  • Baking oven

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

Instructions

Oven vegetables & tofu

  • Wash and cut the Brussels sprout in halves 
  • Dice the pumpkin 
  • Pat the tofu dry and dice it 
  • Cut the shallots in slices 
  • Place everything on a baking tray and sprinkle with oil, vinegar and maple syrup 
  • Season with salt & pepper 
  • Bake for 20-30 minutes at 200°C (392°F) until crispy

Dressing:

  • Finely dice the garlic or squeeze it 
  • Add all ingredients into a jar and shake very well 

Salad

  • Wash the lettuce and place it into a bowl 
  • Now add the oven vegetables and mix it with the dressing
  • Deseed the pomegranate and sprinkle the seeds over the salad