Vegan recipe

Vegan Smoked Tofu, Roasted Squash & Warm Lentil Salad

Prep 10 mins
Cook 30 mins
Serves 4

This mouthwatering vegan dish is every bit as delicious as it looks! Our new Organic Smoked Tofu sits on a bed of roasted butternut squash, vibrant kale and peppery puy lentils, all mixed through with finely chopped parsley and chives. Dress with lemon juice and olive oil then top with toasted seeds – yum!

Smoked Tofu Pieces Find out more


2 packs of Cauldron Smoked Tofu Pieces
250 g butternut squash, cut in to wedges
2 garlic cloves, roughly chopped
2 tbsp oil
30 g kale, chopped 1 pack of pre-cooked puy lentils
5 g parsley, finely chopped
5 g chives, finely chopped
2 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp black pepper
¼ tsp salt
2 tbsp toasted seeds


  1. Preheat your oven to 190C and line a baking tray with greaseproof paper.
  2. Place the butternut squash wedges and garlic cloves onto the tray and drizzle with 1 tbsp oil. Transfer to the oven to bake for 20 minutes.
  3. Add the Cauldron Smoked Tofu Pieces to the tray and return to the oven for a further 5 minutes.
  4. Meanwhile, place a frying pan on a medium heat and add the remaining oil. Fry the kale for 1 minute, before stirring through the lentils and cooking for a further 3 minutes. Remove from the heat and mix through the parsley and chives.
  5. Add the baked butternut squash, garlic and Cauldron Smoked Tofu Pieces to the salad.
  6. To make the dressing, mix together the lemon juice, extra virgin olive oil, black pepper and salt.
  7. Serve the salad scattered with the toasted seeds, with the dressing tossed through.