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.
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!