Warm Roast Pumpkin, Tofu and Broccolini Salad

Warm Roast Pumpkin, Tofu and Broccolini Salad

Salads are eaten all year round and taste even better with the rhythm of each season. Warm Roast Pumpkin, Tofu and Bimi Salad, to accompany an Esporão Reserva White 2022.

Ingredients (Serves 4 as an appetizer)

  • 1 Hokkaido pumpkin, cleaned and sliced
  • 300 gr organic tofu
  • 250 gr broccolini
  • Arugula to taste
  • Sliced almonds to taste, toasted

  • Dressing:

  • 2 tbsp maple syrup or honey
  • ¼ cup Esporão organic olive oil
  • Salt and pepper to taste
  • 1 tbsp soy sauce
  • Juice 1 lime
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp ginger
  • ¼ tsp cinnamon


Place the sliced pumpkin on an oven tray. Chop the tofu into cubes and add to the pumpkin. In a jar, combine the ingredients for the dressing and season the pumpkin and tofu, spreading well. Place in the preheated oven at 200ºC until the pumpkin is tender and slightly toasted. Serve on a platter with the blanched broccolini, arugula and toasted sliced almonds.

Bon Appétit!