Butternut Squash Tofu Salad with Toasted Hazelnuts

Ingredients

• 1 package (14 Oz. Size) Extra Firm Tofu, Drained And Cut Into Small Chunks
• ½ cups Raw Hazelnuts
• 2 cups Butternut Squash, Chopped
• ½ cups Water
• 1 teaspoon Salt
• ½ teaspoons Crushed Black Pepper
• 1 teaspoon Rosemary
• ¼ teaspoons Lemon Juice
• 1 whole Red Bell Pepper, Stem And Seeds Removed And Chopped
• ½ whole Red Onion, Thinly Sliced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 7 of 11 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions

Ingredient	Portion assumed	kcal
Tofu	100g firm	76
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Lemon	juice of 1 lemon (48ml)	12
Black Pepper	1 tsp ground (2.3g)	6
Rosemary	1 tsp dried (1.2g)	4
Salt	1 tsp (6g)	0
Hazelnut	not in our table	0
Pumpkin	not in our table	0
Water	not in our table	0
Seed	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.