Warm Roasted Butternut Squash and Braised Tofu Salad

Yields: 4 servings


From The Hodo Kitchen

Photo Credit: Colin Price

Styling: Jeffrey Larsen


Our savory Braised Tofu combined with everyone’s favorite squash, Butternut, lends a nutty, sweet, earthy & well-balanced to this easy salad. Add pomegranate seeds for a festive holiday twist!


  • 1 8oz Hodo Braised Tofu Locate Product

  • 1 medium sized butternut squash

  • 1 bunch Russian Red Kale

  • ½ lemon

  • Salt and pepper to taste 

  • ½ C veggie broth

  • 2 T olive oil


  1. Preheat oven and sheet tray at 400.

  2. Using a vegetable peeler, peel the outer skin off the butternut squash.

  3. Cut the bottom portion of butternut squash off (the part with seeds). 

  4. Cut this bottom portion in half and remove the seeds with a spoon.

  5. Toss butternut squash cubes in 2 T olive oil, season with a pinch of salt and pepper .

  6. Place the squash cubes on the pre-heated sheet tray and roast until the cubes start to caramelize and become soft (35-45 min).

  7. While your Butternut Squash is roasting, cut Hodo Braised Tofu into 1/2 “ cubes.

  8. Add the cut Kabocha Squash, ½ C veggie stock, ½ can coconut milk and 8oz of Thai Curry Nuggets.

  9. De-vein and cut or tear your kale into ¼” strips. Wash and dry.

  10. Remove your butternut squash from the oven and let cool .

  11. Place your kale, Hodo Braised Tofu, and cooled Butternut Squash in a bowl.

  12. Squeeze ½ lemon over the mixture, season with salt and pepper and toss. Add more lemon juice if desired

    Notes: The more you toss or massage the salad the more the butternut squash will breakdown and help coat the kale….yummy!

    This salad can be served cold, warm or even hot! If you serve it warm/hot, the butternut squash will help wilt the kale!