Pumpkin – Tofu – Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small pumpkin (se) (Hokkaido)
- 2 carrot (s)
- 1 small bell pepper (s), yellow
- 300 g tofu, smoked
- 2 tablespoon ghee (alternatively vegetable margarine for vegans)
- Seasoned Salt
- Paprika powder
- turmeric
- Flour (rice flour) or potato starch
- 1 small bell pepper (s), green
Print Recipe
Pin Recipe Instructions
- Peel or clean the pumpkin, carrots and peppers. Together with the tofu, dice bite-sized pieces of roughly the same size and lightly fry in heated ghee. Season to taste, deglaze with a little water and simmer for about 10 minutes.
- As soon as the vegetables are soft (but still firm to the bite), bind with a little rice milk (alternatively potato starch) and then bring to the boil again until they have the desired consistency.
- Serve as an accompaniment to cooked rice, potatoes or wheat.
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