Uploaded July 2024 | Updated September 2026, 3 weeks ago
Whipped tofu nourish bowl👇🏼🤭 Packed with protein and flavour! Here we have roasted pumpkin, lentils, arugula, avocado, red onion, cranberries, pomegranate and a chilli balsamic vinaigrette on a bed of creamy whipped tofu🤌🏼
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!
Makes 2 bowls
Whipped tofu:
400g firm organic tofu, pressed to remove water
1/2 tbsp olive oil
Generous pinch of salt
Pinch of pepper
Juice from 1 lemon
1 garlic clove, chopped
Pumpkin:
600g butternut pumpkin, diced small
Drizzle of olive oil
Pinch of salt and pepper
Chilli Balsamic Vinaigrette:
1 tbsp chilli olive oil
1 tbsp balsamic vinegar
1/2 tbsp maple syrup
Other:
400g can lentils, drained and rinsed
1/2 red onion, sliced
1 avocado, sliced
1/3 cup pomegranate seeds
1/3 cup cranberries
Preheat oven to 200°C/390°F. Add the pumpkin on a lined baking tray and add the olive oil and salt/pepper. Toss to coat. Place in the oven and bake for 35 minutes.
In the meantime, add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — Depending on the firmness of your tofu you may need more liquid like lemon juice or oil, it’s easy to adjust.
Mix the vinaigrette together. Once the pumpkin is ready, remove from oven and allow to cool.
Add the whipped tofu to a bowl, then the rocket, pumpkin, lentils, avocado, red onion, pomegranate and cranberries. Pour over the vinaigrette and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
Whipped tofu nourish bowl👇🏼🤭 Packed with protein and flavour! Here we have roasted pumpkin, lentils, arugula, avocado, red onion, cranberries, pomegranate and a chilli balsamic vinaigrette on a bed of creamy whipped tofu🤌🏼
If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!
Makes 2 bowls
Whipped tofu:
400g firm organic tofu, pressed to remove water
1/2 tbsp olive oil
Generous pinch of salt
Pinch of pepper
Juice from 1 lemon
1 garlic clove, chopped
Pumpkin:
600g butternut pumpkin, diced small
Drizzle of olive oil
Pinch of salt and pepper
Chilli Balsamic Vinaigrette:
1 tbsp chilli olive oil
1 tbsp balsamic vinegar
1/2 tbsp maple syrup
Other:
400g can lentils, drained and rinsed
1/2 red onion, sliced
1 avocado, sliced
1/3 cup pomegranate seeds
1/3 cup cranberries
Preheat oven to 200°C/390°F. Add the pumpkin on a lined baking tray and add the olive oil and salt/pepper. Toss to coat. Place in the oven and bake for 35 minutes.
In the meantime, add the whipped tofu ingredients to a blender or food processor and blend until smooth and creamy — Depending on the firmness of your tofu you may need more liquid like lemon juice or oil, it’s easy to adjust.
Mix the vinaigrette together. Once the pumpkin is ready, remove from oven and allow to cool.
Add the whipped tofu to a bowl, then the rocket, pumpkin, lentils, avocado, red onion, pomegranate and cranberries. Pour over the vinaigrette and enjoy!
#vegan #plantbased #asmrfood #veganfood #veganrecipes #easyrecipes #salad #healthyrecipes
