Roasted pumpkin with silken tofu topping

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 1
    medium-sized pumpkin of butternut, cut into wedges
  • olive oil and seasoning
  • 250
    silken tofu (soya bean curd)
  • juice of half a lemon
  • 1/4 cup olive oil
  • handful fresh chopped parsley, chives and lemon thyme, or herbs of your choice
  • 150
    block tempeh
  • rice flour and sesame seeds for dusting



Preheat the oven to 180 °C. Place pumpkin on baking tray and drizzle over olive oil and season well. Bake for 30 minutes until done and slightly charred.
Meanwhile, whizz together the tofu, lemon juice and oil, and season.
You might like to add some chopped garlic. Stir in fresh herbs and refrigerate until ready to serve.
Heat a thin layer of olive oil in a non-stick pan.
Thinly slice the tempeh, dust in seasoned flour and sesame seeds, and flash-fry for 30 seconds, until golden brown.
Drain on kitchen paper and serve hot or at room temperature.

Drizzle some soya sauce over the tempeh for extra flavour.
Try black instead of white sesame seeds, or a mixture of both.
Warm sake would make a great companion for this dish.
If you have wine, go for a semi-sweet white with lots of flavour and good acidity: a Weisser/Rhine riesling, perhaps.


Read more on: roast  |  shallow-fry


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