Maple Tofu Wreath

Makes 4- 6 servings
Prep time: 15 mins
Cooking time: 40 minutes

The ultimate Christmas showstopper! With all the trimmings, this vegan maple wreath is festive and full of flavour – perfect for those with a restricted diet. 

Tips & Tricks
  • Try adding some Pams Crushed Garlic, Pams Crushed Ginger or Pams Soy Sauce to the tofu before roasting, to give it a savoury, umami hit!
  • Use red & green capsicum to make your salad extra festive!

Ingredients

  • ¼ cup Pams Finest Pure Canadian Maple Syrup

  • 1 large orange kūmara, sliced into 1cm thick rounds
  • 1 packet Pams Plant Based Firm Tofu, drained
  • 2 capsicums, cut into thick strips
  • 1 packet Pams Pecans
  • 1 bag Pams Baby Spinach

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Method

  1. Add the maple syrup to a small bowl with a big glug of olive oil and season generously with salt & pepper. Stir to combine.

  2. Place the kūmara on a large baking tray and brush over the half of the maple mix. Save the remaining maple mix to use as a dressing.

  3. Slice the tofu into 1cm slabs, pat dry with a paper towel and place on a baking tray. Drizzle with olive oil and season well with salt & pepper.

  4. Place the tofu and kūmara into the oven to bake for 40 minutes at 190°C. Flip halfway through cooking.

  5. Using a griddle pan, sear the strips of capsicum on a high heat until lightly charred.

  6. Lightly toast the pecans in a small, dry pan on medium high heat, stirring and shaking the pan occasionally to prevent them from burning.

  7. Assemble the salad by arranging the spinach leaves in the shape of a wreath on a large flat serving platter. Top with layers of kūmara, tofu & capsicum and sprinkle with the pecans. Place the remaining dressing in a small bowl in the middle of the wreath.

 

Ingredients

  • ¼ cup Pams Finest Pure Canadian Maple Syrup

  • 1 large orange kūmara, sliced into 1cm thick rounds
  • 1 packet Pams Plant Based Firm Tofu, drained
  • 2 capsicums, cut into thick strips
  • 1 packet Pams Pecans
  • 1 bag Pams Baby Spinach

  •