Pumpkin, Pecan and Tofu Salad

When you need a spark to get you through the work week, this salad will get you there.


  • Ozganics Sweet Chilli Sauce
  • Ozganics BBQ Sauce
  • Ozganics Balsamic Vinegar
  • Ozganics Extra Virgin Coconut Oil
  • 50g Pecans, chopped
  • 1 block Firm Tofu
  • 200g Spinach Leaves
  • Maple Syrup




  1. In a bowl add Ozganics Sweet Chilli Sauce and Ozganics BBQ Sauce, cover and marinate for an hour in the fridge.
  2. Pre-heat oven to 200C, add pumpkin on baking tray and drizzle atop Ozganics Extra Virgin Coconut Oil and season generously; place in the oven for 15 mins or until cooked through.
  3. In a bowl add pecans and toss in maple syrup. Using the same tray as pumpkin, add your pecans and bake for 1-2 mins.
  4. To assemble, simply pan-fry tofu and then place spinach in a bowl with other ingredients. Drizzle Ozganics Balsamic Vinegar on top.