Ingredients:
- A handful of cherry tomatoes
- Quarter-head broccoli (sliced into florets)
- butternut squash cut into bite-sized pieces
- 1 generous pinch salt
- 1 tablespoon garlic powder
- 1 tablespoon olive oil
- 250 grams semi-firm tofu
- 150 grams romaine lettuce chopped
For the Honey Yuzu Dressing
- 2 tablespoons Pokka Yuzu Honey refreshing drink
- 1 tablespoon white vinegar/ apple cider
- 1 tablespoon honey
Instructions
- Place tomatoes, broccoli and butternut squash on a baking sheet. Add salt, garlic powder and olive oil and massage the vegetables with your hands. Roast vegetables in the oven at 180 degrees for 20 minutes (I started with pumpkin first and added tomatoes and broccoli at last 10mins). Alternatively you can airfry vegetables at 190 degrees, which works fine too.
- While the vegetables cook, slightly brown the tofu in a frying pan over medium heat, about 3-5 minutes.
- Make the salad dressing by mixing yuzu juice, vinegar and honey in a bowl.
- Once the roast vegetables are done, place all the vegetables and tofu on a plate and drizzle with the dressing to enjoy.
