Squash And Bean Salad With Chunky Pesto - cooking recipe

Ingredients

1 1/2 lb winter squash, peeled, cut into 1 1/2 inch pieces
1 None medium red pepper, cut into 1 1/2 inch pieces
2 None medium red onions, cut into wedges
1/2 cup vegetable or olive oil
1/2 bunch fresh basil leaves
2 cloves garlic
2 oz sliced almonds, toasted
1 1/2 oz grated Parmesan cheese
15 oz firm tofu, cut into 1/3 inch pieces
3.5 oz baby arugula
1 (15 oz) can corn kernels, rinsed

Preparation

Preheat oven to 400\u00b0F. Combine squash, pepper and onions in a large roasting pan. Drizzle 1 tbsp oil over vegetables and toss to coat. Bake for 40 mins, or until vegetables are tender.
Meanwhile, in a food processor, pulse basil, garlic, almonds and Parmesan until roughly chopped. With the motor running, gradually add 1/3 cup oil in a thin, steady stream until combined. Season.
Heat remaining oil in a large frying pan over medium heat. Cook tofu for 2-3 mins, or until golden brown. Drain on paper towels.
Arrange arugula on serving plates. Top with roasted vegetables, corn and tofu. Spoon pesto over salad. Serve immediately.