Roasted Pumpkin Over Creamy Tofu
As the crisp fall air settles in and pumpkin season reaches its peak, we’re all looking for that perfect blend of cozy and nourishing flavors. If you’re tired of the same old pumpkin recipes and craving something savory with a rich, creamy twist, I have just the thing for you: Roasted Pumpkin Over Tofu Cream.
This dish brings together the earthiness of roasted pumpkin with the smooth, velvety texture of tofu cream—a match made in flavor heaven. It’s an ideal dish whether you’re looking for a comforting side, an eye-catching appetizer, or even a light meal. Best of all, it’s plant-based, gluten-free, and simple enough for both beginners and seasoned cooks!
Why You’ll Love This Roasted Pumpkin Over Creamy Tofu
This recipe combines the deep, caramelized flavor of roasted pumpkin with a garlicky, lemon-kissed tofu cream that’s as delicious as it is versatile. It’s wholesome and nutrient-dense, thanks to pumpkin’s fiber and vitamins, as well as the protein-packed silken tofu. Plus, this dish comes together with minimal ingredients and maximum flavor—a win-win for fall cooking.
Health Benefits of Pumpkin
- Rich in Nutrients and Low in Calories
Pumpkin is low in calories yet packed with vitamins and minerals. One of the most nutrient-dense vegetables, it’s particularly high in vitamin A, which supports immune function, vision, and skin health. - Loaded with Antioxidants
Pumpkin is full of powerful antioxidants like beta-carotene, which helps protect cells from damage, reduces inflammation, and may lower the risk of chronic diseases. These antioxidants can also give skin a natural glow and protect against signs of aging. - Supports Heart Health
Potassium, vitamin C, and fiber in pumpkin all contribute to heart health. The fiber helps manage cholesterol levels, while potassium can aid in regulating blood pressure. - Boosts Immunity
Thanks to its high vitamin A and C content, pumpkin helps strengthen the immune system and fend off illnesses, making it ideal for colder months when immunity might need a boost.
Tips and Variations
- Customize the Cream: If you want a bit more richness, add a splash of plant-based milk to the tofu cream. A pinch of smoked salt can also add a smoky depth.
- Herbs Matter: don’t hesitate to experiment with herbs you love, like sage, thyme or parsley.
- Serving Suggestions: This dish pairs wonderfully with crusty bread or a warm grain like quinoa. For added texture, sprinkle toasted hemp or pumpkin seeds on top!
Check out more recipes:
Roasted Pumpkin over Tofu Cream
Ingredients
Pumpkin
- 1 small pumpkin peeled and cubed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Tofu cream
- 300 g firm tofu
- 1 clove garlic
- 1 tbsp olive oil
- ½ of one lemon juice
- salt and balck pepper to taste
- ⅓ cup water
Other
- 2-3 sun dried tomatoes in oil chopped
- 2 tbsp capers
- 1 tbsp fresh dill or parsley
- 1 tbsp hemp seeds
Instructions
- Preheat the oven. to 200C. To a lined baking sheet add cubed pumpkin, drizzle with olive oil, salt and black pepper. Mix well and arange in a single layer. Roast for 25-30 minutes, until the pumpkin is tender and golden.
- In a blender or food processor, combine tofu, garlic, lemon juice, olive oil, salt, pepper, and water. Blend until smooth and creamy. Adjust seasoning to taste, adding more lemon juice for tang or salt to taste.
- Spread a generous layer of tofu cream on a serving plate or shallow bowl. Arrange the roasted pumpkin over the tofu cream. Garnish with sun dried tomatoes, capers, fresh dill or parsley and some hemp seeds. Serve it and enjoy!
