Name: Roasted pumpkin with silken tofu topping
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 pumpkin or butternut, wedges; 0.00 olive oil for frying; 250.00 ml tofu silken; 0.00 lemon halved, juice only; 0.00 olive oil; 0.00 fresh mixed herbs handful, chopped; 150.00 g tempeh; 0.00 rice flour and sesame seeds

Recipe Disclaimer

Tap for method

Ingredients (8)

1.00	pumpkin — or butternut, wedges
0.00	olive oil — for frying
250.00 ml	tofu — silken
0.00	lemon — halved, juice only
0.00	olive oil
0.00	fresh mixed herbs — handful, chopped
150.00 g	tempeh
0.00	rice flour — and sesame seeds

Tap for ingredients

Method:

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.

Tips

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.