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

Method

Add the maple syrup to a small bowl with a big glug of olive oil and season generously with salt & pepper. Stir to combine.
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.
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.
Place the tofu and kūmara into the oven to bake for 40 minutes at 190°C. Flip halfway through cooking.
Using a griddle pan, sear the strips of capsicum on a high heat until lightly charred.
Lightly toast the pecans in a small, dry pan on medium high heat, stirring and shaking the pan occasionally to prevent them from burning.
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.