Roasted pumpkin with silken tofu topping

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 8
Servings 6


  • 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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.