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Kale salad with Butternut and Scrambled Tofu

30 minutes

4

Ingredients

Kale
Red onion
Butternut Squash
Tofu
Pumpkin seeds
Olive oil
Salt & Pepper
Soy sauce
Garlic
Sesame oil
Mustard
Lemon

6 stems
1
1/2
150 g
To taste
3 tbsp.
To taste
2 tbsp.
1 clove
2 tbsp.
1 tbsp.
1/2

Introduction

Steps

1.Place the diced butternut on a platter and add the olive oil, pepper and salt. Roast for about 20 min at 200°C.

2.Make the dressing by mixing the soy sauce, Dijon mustard, agave and lemon juice.

3.Crumble the tofu and add half of the dressing. Fry in a pan.

4.Thoroughly rinse the kale and chop up, together with the red onion. Add the pumpkin seeds.

5.Serve the salad with the tofu, the pumpkin and the dressing. Enjoy!

Nutrients

Energy (kcal)

Protein (g)

Fat (g)

Carbohydrates (g)

Iron (µg)

400,485

14,575

28,261

24,2155

5,6515

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Impact Factors

Seasonal Score

% match

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Global Warming Potential

% compared to an average meal

8%