Summary

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

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Instructions

1. 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.
2. 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.
3. Serve as an accompaniment to cooked rice, potatoes or wheat.