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Pumpkin and tofu pan

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Ingredients for 4 servings:

  • 1 small pumpkin(s) (Hokkaido)
  • 2 carrots
  • 1 small bell pepper(s), yellow
  • 300 g smoked tofu
  • 2 tbsp ghee (alternatively vegetable margarine for vegans)
  • herbal salt
  • Paprika powder
  • turmeric
  • Flour (rice flour) or potato starch
  • 1 small bell pepper(s), green

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

to prepare well,

Peel or trim the pumpkin, carrots, and bell peppers. Dice them into roughly equal, bite-sized pieces along with the tofu and lightly fry them in heated ghee. Season to taste, deglaze with a little water, and simmer for about 10 minutes. Once the vegetables are soft (but still firm to the bite), thicken with a little rice milk (or potato starch) and bring back to a boil until it reaches the desired consistency. Serve as a side dish with cooked rice, potatoes, or wheat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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