Marinated Tofu And Roasted Pumpkin Salad Recipe | IBS
This recipe for marinated tofu and roasted pumpkin salad is vegetarian and low FODMAP. It can be prepared in advance for lunches.
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Ingredients
- 3 cups pumpkin, diced
- 3 tablespoons garlic infused oil (divided)
- salt
- pepper
- 3 cups firm plain tofu, pressed and cut into cubes
- 2 tablespoons rice vinegar
- 2 tablespoons tamari sauce or soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon grated ginger
- 2 tablespoons sesame oil
- pinch paprika
- pinch cayenne pepper
- 8 cups mixed salad green
- 1 medium carrot, thinly sliced
- 1 tablespoon balsamic vinegar
- optional: 1 tablespoon toasted sesame seeds or pumpkin seeds
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