{.pumpkin tofu bake.}

by devourslowly

I am a big fan of baked pumpkin.  The baking process means that the pumpkin does not get tempered with too much so it is free to soften up in its original shape.  Another fun thing about this dish is the combination of Asian flavours with pumpkin which is not really an Asian staple.  The sweetness of the pumpkin in this dish also mellows out the spicy curry flavour a tad – a plus for those who are not mad like me and prefer less spicy food.  I have kept it relatively simple so hopefully you have fun trying it out 🙂

You will need

  • 1 block of firm organic tofu – dried with paper towel and cut into chunks
  • 2 decent wedges of your favourite pumpkin, skinned and chopped into chunks
  • an assortment of your favourite vegetables suitable for roasting such as carrots, mushrooms, tomatoes and courgettes – all cut into chunks
  • a good glug of olive oil
  • a pinch of salt
  • a teaspoon of sugar
  • 1 tablespoon full of sesame seeds
  • 1 tablespoon organic Thai red curry paste (make sure it is organic and check the ingredient list – a lot of ready-made curry paste contains MSG and other chemicals as flavour enhancers)
  • 1 tablespoon white miso
  • 3-5 tablespoons of mirin
  • 1 chili sliced
  • 1 bunch of coriander torn into bits
  1. Make the marinate by mixing the curry paste with miso, mirin, salt, sugar, oil, sesame seeds and chili
  2. Put the marinate in a shallow and wide oven safe bowl and mix in the vegetables, pumpkin and tofu – stir to coat the vegetables.  Leave the marinate for at least 30 minutes
  3. Preheat oven to 180 °C
  4. Place the bowl of vegetables in the oven for around 45 minutes finishing off with a couple of minutes under the hot grill
  5. Stir in chopped coriander and serve with rice