Fall tofu salad
Alice - RicetteVegolose
brown sugar for vegans
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.