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Butternut squash tofu salad with toasted hazelnuts in a serving bowl

Butternut Squash Tofu Salad Toasted Hazelnuts

Butternut Squash Tofu Salad with Toasted Hazelnuts is divine. its a warm salad and packed with protein. Its easy to make and is flavored with fresh herbs. 
Course Salad
Cuisine American
Keyword Butternut Squash Tofu Salad
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 294kcal
Author Gunjan


  • 1 14 oz pack of extra firm tofu (drained, pressed and chopped)
  • 1/2 cup raw hazelnuts
  • 2 cups chopped butternut squash
  • 1/2 cup water
  • 1 tsp salt
  • 1/2 tsp crushed black pepper
  • 1 tsp fresh rosemary
  • 1/4 tsp lemon juice
  • 1 whole red bell pepper (chopped)
  • 1/2 of whole red onion (finely sliced)


  • Preheat oven at 370 degree Fahrenheit. Prepare 2 cookie sheets with a liner/parchment paper.
  • In one cookie sheet spread the tofu pieces and in another cookie sheet spread the hazelnuts.
  • Put the cookie sheets in the oven and bake. Bake hazelnuts for 5-7 minutes and tofu for 20 minutes.
  • In the meantime combine water and squash in a saucepan. Cover and boil for 5 minutes or until the squash pieces are soft.
  • When the squash is boiled let it cool for a while and grind into a smooth paste.
  • In a bowl combine salt, black pepper, rosemary, lemon juice and squash puree and keep it aside.
  • When the hazelnuts are done take it out of the oven and let the tofu cook in the same oven. Let the nuts cool and rub gently between palms or with paper towel to remove the skin.
  • Once the tofu is cooked for 20 minutes or until very light golden brown in color take it out from the oven.
  • In salad bowl combine all the ingredients and mix gently so that the tofu retains its shape.
  • Garnish with more hazelnuts and/or rosemary and serve immediately.
  • This salad tastes great when warm but can be served at room temperature also.


  • Make sure to drain and press the water out of tofu so that tofu ca be baked in less time and it is firm enough to be mixed into a salad.
  • Make sure to bake the hazelnuts only for 5-7 minutes or else it will get burned very easily.
  • Feel free to use dried and/or fresh rosemary herbs. It adds to the flavor of the salad.


Calories: 294kcal | Carbohydrates: 20g | Protein: 20g | Fat: 18g | Sodium: 583mg | Sugar: 1g | Vitamin C: 1mg