The fall recipe of your dreams. It’s nourishing, full of flavour, and makes the most out of everyone’s favourite seasonal veggie; pumpkin. A bed of nutty, protein packed quinoa, drizzled with the most delicious almond butter and clementine dressing. Topped with some crispy oven baked tofu, roasted nuts and avocado, this recipe for this Pumpkin and Crispy Tofu Quinoa with Almond Butter Dressing is easy, nourishing and totally delicious.
The Dressing
Anyone who knows me will tell you that I am dressing OBSESSED. You really can’t beat a good dressing, they can take your veggies to the next level with an explosion of flavour and are a great way to sneak those extra micronutrients and healthy fats (glowing hair and skin here you come!).
I’m always raving about the dressings in my recipes, but guys this one is just the best thing ever! It doesn’t contain any maple, sweeteners or added sugar, just 100% natural ingredients. The clementine adds a natural sweetness and bit of a festive vibe too. It compliments the almond butter and quinoa and really brings out the nuttiness.
Why Quinoa?
I love to use quinoa as the base for recipes like this because it’s super nutritious and has a deliciously subtle and nutty flavour. It’s packed with protein and fibre; way more than other grains like rice. It’s also bursting with anti-oxidants and ant-inflammatory properties.
You can cook your own quinoa in a pan, but if you’re anything like me and love a time saving hack – use a precooked packet instead. I love to use Merchant Gourmet’s pre cooked packets.
Roast Roast Roast
Roasting up that pumpkin is an absolute must. The texture of roasted pumpkin is soft and tender and just melts in the mouth, and it’s super flavoursome. The perfect autumnal addition to this recipe.
You can use whichever pumpkin you prefer, my personal favourite is Hokkaido because you don’t have to peel the skin (anything to save time, right guys?) and the flavour is rich and buttery. I also love butternut, delicata and crown prince pumpkins, which are all in season right now.
My other top tip is to roast the almonds beforehand to really bring out that flavour. It makes such a difference I promise, you won’t regret it. I used activated nuts as they’re easier to digest, but feel free to use normal if you prefer.
Pumpkin and Crispy Tofu Quinoa
INGREDIENTS
- 1 small butternut squash
- 1 packet firm tofu
- 1 tbsp extra virgin olive oil
- 250 g packet cooked quinoa
- 2 handfuls kale, torn
- 1/4 cup almonds
- 2 - 3 tbsp fresh parsley, chopped
- 1 small avocado (optional)
DRESSING
- 2 tbsp almond butter
- 2 tbsp almond milk
- 1 clementine, juiced
- 1 tbsp extra virgin olive oil
- 1/2 garlic clove, grated
- Pinch of salt and pepper
Method
- Preheat the oven to 200C / 180 fan. Line a baking tray with greaseproof paper.
- Add the pumpkin to a baking tray and drizzle with 1 tbsp of olive oil and a pinch of salt. Cook for 10 minutes.
- After 20 minutes add the tofu, turning the pumpkin over, to the baking tray and cook for a further. After this time add the almonds and cook for a further 5 minutes. You may want to turn the tofu after 10 mins in the oven for even cooking.
- Allow the nuts to cool then roughly chop.
- Warm a drizzle of oil in a pan. Add the packet of quinoa and kale and cook for 1 - 2 minutes until warmed through.
DRESSING
- Place all the dressing ingredients in a small blender and pulse to combine. I actually use an electric spice grinder and it makes it silky smooth.
- Add the roasted pumpkin, tofu and almonds to the quinoa mix. Toss with dressing, adjust seasoning to taste with salt and pepper and serve with fresh parsley.
Nutrition (per serving)
