Griddled Squash with Fennel and Smoked Tofu

Griddled Squash, Fennel and Smoked Tofu

This is the perfect winter salad that can be enjoyed hot or cold.

You can use any variety, and you leave the skin on, so squash with interesting shapes and colours are ideal for this dish.


  • One small or half a medium squash (about 750g)
  • 1 bulb of fennel
  • 1 pack of smoked tofu
  • Sesame oil to coat
  • A squeeze of lemon
  • 1tsp toasted sesame seeds
  • Chopped chives to serve
  • Optional: Greens such as spinach or rocket leave to serve


  • 2 tbsp good quality oil
  • A squeeze of lemon
  • 1tsp soy sauce or tamari
  • 1tsp maple syrup or pomegranate molasses
  • Wash the squash and chop in half and scoop out the seeds. Cut into even slices then do the same with the fennel. Drizzle 1tsp of sesame oil and a squeeze of lemon over both, and season.


Cut the tofu into even-sized pieces and coat with the oil and add lemon too.

Heat a large griddle pan and cook the squash for five minutes each side, until it feels soft and has black griddle marks. Set to one side or keep in a warm oven. Repeat the cooking with the fennel and then the tofu.

Mix together the dressing ingredients and season to taste.

Arrange the squash, fennel and tofu on a bed of leaves and sprinkle over the dressing, toasted sesame seeds and chives.

Friend of Community Farm Jo Ingleby, is a chef, food writer and cookery teacher who specialises in cooking with fresh seasonal produce.

Jo was awarded BBC Cook of the Year in 2015 for her work with Redcliffe Nursery and Children's Centre, Bristol.