Stuffed Hokkaido pumpkin with tofu and Gorgonzola

Ingredients for 2 servings:

• 1 m.-sized pumpkin(s), (Hokkaido pumpkin)
• 100g tofu
• 3 tomatoes
• 2 tbsp tomato paste
• 1 large egg(s)
• 100 ml vegetable stock
• 50g Gorgonzola
• Salt
• pepper
• Herbs of Provence
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 160°C fan/180°C fan-assisted. Halve the pumpkin crosswise and scoop out each half with a spoon, leaving a 1 cm thick core. Place the remaining seedless pumpkin flesh in a bowl. Brush both halves with a little olive oil, inside and out, and place in a baking dish. For better stability, cut a straight cut off the bottom of the pumpkin. Pre-cook in the oven for about 15 minutes. Crumble the tofu into small pieces and season with a little salt and herbs. Fry in olive oil for about 5 minutes. Chop the tomatoes, add them to the bowl with the pumpkin flesh, along with the tomato paste and lemon juice, and mix everything well. Then add to the tofu and pour in the vegetable stock. Simmer on low heat for 5 minutes, then season with salt and pepper. Remove from the heat, let cool, and stir in the egg. Remove the pumpkin halves from the oven and fill with the mixture. Crumble the Gorgonzola over the top, sprinkle with Provençal herbs, and bake in the oven for another 15-20 minutes. For a vegan version, omit the egg and cheese. Instead, use double the amount of tofu and deglaze with soy sauce after frying.