Tofu Pumpkin Tahini Salad (Vegan)
Creamy and garlicky tofu pumpkin tahini salad.
- Prep Time: 7 min
- Cook Time: 15 min
- Total Time: 22 minutes
- Yield: 4 1x
- Category: Appetizer, Salad
- Cuisine: Vegan
Ingredients
Scale
- 200g firm tofu
- 200g pumpkin or winter squash
- small bunch of dill, chopped
- 1–2 garlic cloves, minced
- 3 tbsp tahini
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- pinch of smoked paprika
- salt and black pepper to taste
Instructions
- Cut pumpkin into large chunks and steam until tender. Let it cool down completely.
- Drain and pat dry tofu with a paper towel (no need to press). Grate it on the large holes of a paddle or box grater. Then grate steamed pumpkin.
- Mix grated tofu and pumpkin with chopped dill, minced garlic, tahini, nutritional yeast, lemon juice, smoked paprika, salt and black pepper. Taste for seasoning and adjust if needed.
- Serve right away or chill in a fridge for an hour.
Notes
You can serve it on crackers or in mini tart shells for a pretty presentation.
Nutrition
- Calories: 124
- Sugar: 1.1g
- Sodium: 312mg
- Fat: 8.3g
- Saturated Fat: 1.3g
- Carbohydrates: 7.8g
- Fiber: 2.2g
- Protein: 7.5g
- Cholesterol: 0mg