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Fall tofu salad

Alice - RicetteVegolose
Preparazione 20 min
Cottura 30 min
Tempo totale 50 min
Porzioni 2


  • 200 g pumpkin
  • 1 small pear
  • 1 small radicchio
  • 1/2 lemon
  • 100 g tofu
  • 4-5 walnuts
  • 1 teaspoon honey brown sugar for vegans
  • fresh thyme
  • 1/2 teaspoon cinnamon
  • 1 teaspoon poppy seeds
  • extra virgin olive oil
  • salt and pepper to taste


  • Scoop out the seeds and insides of the pumpkin, cut it into 1/2-inch thick slices and arrange on a baking tray. Season with salt, pepper, olive oil and thyme and bake at 400°F for 20 minutes.
  • Chop the walnuts and heat them in a nonstick pan. As they start to brown, add the honey and stir quickly to caramelize. Remove from heat and set aside.
  • Cut the pear into cubes, if you use organic fruit you can avoid peeling. Season with salt, pepper and a few drops of lemon juice.
  • Wash the radicchio and cut it into strips. Put it in a large bowl and add the pears, walnuts, baked pumpkin and tofu crumbled with your hands.
  • Combine a tablespoon of olive oil with equal amount of lemon juice, the cinnamon, poppy seeds and a pinch of salt. Toss the salad with this dressing then serve.


If you want to prepare the salad a few hours in advance, store it in the fridge with the dressing apart and combine just before serving.