Introducing our brand new Curried Pumfu Salad – a never-before-seen cleanse salad that just hit the menu, and I couldn’t be more excited! This recipe features flavorful curried pumfu (pumpkin seed tofu) paired with a vibrant chimichurri dressing that brings the whole dish to life. I am absolutely obsessed with the bold, savory flavors and the incredible healing benefits packed into every bite.
Salad Ingredients
2/3 cup canned chickpeas, rinsed and drained
1 cup of curried pumfu
2/3 cup of green beans, blanched and sliced
1/2 cup easter egg radishes, sliced
2/3 cup of radicchio, sliced
2 tbsp of fresh mint
4 cups of spring mix
6 T sliced roasted almonds
Pumfu Marinade Ingredients
1 pack of Pumfu (Pumpkin Seed Tofu)
2 T lemon juice
1/2 T turmeric powder
1 T red chili powder
1 T cumin
1 T garam masala
1 T minced garlic and ginger
3 T coconut oil
salt to taste
Chimichurri Dressing Ingredients
1 cup of fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves of garlic, minced
2 oz red wine vinegar
3/4 cup of olive oil
1/2 tsp red chili flakes
salt and pepper to taste
2 T lemon juice
1 tsp dried oregano
Directions
- In a bowl mix the lemon juice, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, ginger, garlic and salt.
- Coat the Pumfu cubes in the marinade and let it rest for 15-20 minutes. Heat the coconut oil in a pan over medium heat then add the marinated Pumfu and cook for 3-4 minutes on each side until golden and crispy.
- In a bowl, combine chopped parsley, chopped cilantro minced garlic, red chili flakes, and dried oregano. Add the red wine vinegar and lemon juice. Slowly whisk in the olive oil until the mixture emulsifies. Let the chimichurri sit for at least 10 minutes to allow the flavors to marinate.
- In a large bowl, combine the spring mix, radicchio, radishes, green beans, and chickpeas.
- Once the salad is assembled top with the curried pumfu, roasted almonds, fresh mint and chimichurri dressing.