Warm Rice Salad with Oven Pumpkin and Barbecue Tofu
Gang/Type: Main Dish, Salad
Ergibt/Yield: 3 Portionen
  • 200 g (7 oz) brown rice
  • 150 g (5.3 oz) peas - frozen
  • 1 red bell pepper
  • 1 small hokkaido - about 1 pound
  • 1 pk. smoked tofu
  • 2 tbsp barbecue sauce
  • 2 tbsp oil
  • 1 tbsp herb vinegar
  • 1 tsp lemon juice
  • salt
  • pepper
  • smoked paprika
  • cumin
  1. Cook the rice in salty water. Add the frozen peas a couple of minutes before it is done. Preheat the oven to 200° C (390° F) and line a baking tray with parchment paper.
  2. Cut the bell pepper and pumpkin in bite-sized pieces. Cut the tofu in sticks and mix with the barbecue sauce. Place on one half of the baking tray. Mix the pumpkin with one tablespoon of oil and season well with salt, pepper, smoked paprika and cumin and lemon juice. Place on the other half of the tray. Bake in the oven for 15 minutes.
  3. Combine rice and paprika and add oil, vinegar, salt and pepper to taste. Arrange in three bowls and add the pumpkin and tofu.
  4. If you like it well-seasoned add a dash or two of soy sauce before eating.
You can buy smoked paprika in well-sorted supermarkets and online: Pimentón Dulce Ahumado I like the barbecue sauce from Bulls Eye best.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/warmer-reissalat-mit-wuerzigem-ofenkuerbis-und-barbecue-tofu/