Tofu Pumpkin Tahini Salad (Vegan)

Anastasia

4 years ago

I am that person who likes to mix all kinds of weird foods together and calls it a meal. Usually it is something not worthy posting, but when I accidentally made this tofu pumpkin tahini salad I felt obligated to share it.

This stuff reminded me of a classic cheesy garlicky Soviet mayo salad, yet my tofu pumpkin salad is much lighter but still tastes bomb. And there’s no mayo in it.

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.

Note: you can serve it on crackers or in mini tart shells for a pretty presentation.

Tofu Pumpkin Tahini Salad (Vegan)

Creamy and garlicky tofu pumpkin tahini salad.

Author: Anastasia
Prep Time: 7 min
Cook Time: 15 min
Total Time: 22 minutes
Yield: 4
Category: Appetizer, Salad
Cuisine: Vegan

Ingredients

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.