Plant Proof Salad Bowl

This Tofu Mayo Salad bowl is an absolute favourite of mine, especially when I am feeling like something a little lighter for lunch or dinner.

The below makes 4 bowls and I have split up the recipe into the Base, Tofu Mayo, Roasted Pumpkin and Kale Salad components.

Servings 4 bowls
Calories 603kcal



  • 4 cups cooked Tri Colour Quinoa
  • Pepitas to garnish
  • Radish finely sliced to garnish

Tofu Mayonnaise: (makes enough for recipe and a little extra)

  • 300 g Silken Tofu
  • 1 Bulb roasted Garlic
  • 1 Lime Juice and zest
  • 1 tsp Maple Syrup
  • Salt and pepper to taste

Roasted Pumpkin:

  • 4 cups Pumpkin cubed
  • 1 tsp Coconut oil

Kale salad:

  • 1 ½ cups Tuscan Kale stems and spine removed and finely sliced
  • 1 cup Red Cabbage shredded
  • 1 can Chickpeas drained
  • ½ cup Tofu Mayonnaise


Tofu Mayonnaise Instructions:

  • Place garlic in alfoil and drizzle with Olive oil. Wrap alfoil around garlic and place in a moderate oven for 15 – 20 min until caramelised.
  • Squeeze cloves out of bulb into a food processor and add all other ingredients. Process until blended into a smooth mayo.

Roasted Pumpkin Instructions:

  • Heat oven to a moderate temp.
  • Instructions: Line baking tray, place pumpkin on tray and finely coat with Coconut oil.
  • Roast until golden brown.

Kale salad Instructions:

    In a bowl add all Kale salad ingredients and work through the mayonnaise until everything is nicely coated.


      To construct Salad Bowl - Place Quinoa evenly in individual bowls. Top evenly with Kale salad, roasted pumpkin and sprinkle with Pepitas and radish.

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