Sage and Tofu Squash with Herb Curd
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 0.5 ½ bunch parsley, smooth
- 0.5 ½ bunch chives
- 0.25 ¼ bunch dill
- 500 g low-fat quark
- 150 g yourt
- 1 tablespoon salad mayonnaise, optional
- 400 g Hokkaido pumpkin (se)
- 185 g smoked tofu
- 50 g butter
- 6 sage leaves
- 20 g cashew nuts
- 1 teaspoon rosemary, cut
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Chop the dill, chives and parsley into small pieces. Mix the quark with the yogurt and add the herbs. Season to taste with salt and pepper. If you like, you can stir in a tablespoon of salad mayonnaise.
- Cut the pumpkin and tofu into cubes. Crumble the cashew nuts.
- Heat a pan on the highest setting and add the butter. Briefly toast the sage leaves in the melted butter. After about 1 minute, add the tofu, Hokkaido and cashews and fry everything briefly. Add the rosemary and season to taste with salt, pepper and a pinch of sugar. A little honey or agave syrup can be used instead of sugar.
- Now put the pan on medium heat and swirl it from time to time until the Hokkaido has the desired firmness. This can vary depending on the size of the cubes.
- Serve both together. A fresh fig by the way goes perfectly with it.
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