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Crowd-Pleasing End of Summer Salad

Course Snacks
Prep Time 12 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 300kcal

Ingredients

  • 4 cups cubed butternut squash
  • 14 ounces cubed extra firm tofu
  • 2 medium large cubed avocados
  • 1/2 cup diced red onion
  • 1 cup diced vegan sliced cheese
  • 1 packed cooked vegan bacon cut into small pieces
  • dressing
  • 1 tbsp runny tahini
  • 1/4 cup garlic hummus
  • 1 tbsp liquid aminos
  • 1 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1/3 cup veggie broth (can add more if needed)
  • juice of 1/2 small lemon
  • handful of chopped parsley
  • sea salt and pepper to taste

Instructions

  • preheat the oven to 400 degrees.
  • coat the tofu and butternut squash in avocado oil and bake at 400 degrees for 25 minutes.
  • let the tofu and butternut squash cool down and then add to a large bowl with the other ingredients.
  • whisk the dressing ingredients together, pour over top of the salad and combine.
  • store in the fridge in an airtight container.