Hokkaido Pumpkin Filled with Tofu Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pumpkin (se), (Hokkaido)
- 1 clove garlic
- 1 shallot (s)
- 0.5 teaspoon ½ cumin
- 0.5 teaspoon ½ turmeric
- 1 handful sultanas, or raisins
- 300 g spinach leaves, fresh or frozen, alternatively Swiss chard
- 250 g tofu, (natural)
- 1 tablespoon sesame paste, or cashew butter or almond butter
- 4 tablespoon lemon juice
- 0.5 tablespoon ½ cayenne pepper
- 2 teaspoons salt
- some agave syrup
- some olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 °.
- Halve the Hokkaido pumpkin, remove the seeds and brush the insides and cut surfaces with oil. Place the two halves side up in the warming oven on a baking sheet lined with parchment paper.
- Heat some olive oil in a saucepan and lightly fry the sliced garlic, shallot, cumin, turmeric and sultanas in the saucepan. Add the spinach leaves and steam / thaw.
- While steaming, puree the tofu with the tahini, lemon juice, some agave syrup, cayenne pepper and salt. Mix the spinach with the tofu mixture and fill the pumpkin halves. Bake in the oven until the pumpkin is cooked through and the tofu mixture is hot.
- It goes well with lamb`s lettuce, root vegetables steamed in orange juice, rice or quinoa.
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