Pumpkin and broccoli pot with spicy tofu

Ingredients for 4 servings:

• 500 g broccoli
• Salt
• 600 g pumpkin(s)
• 2 shallots
• 2 garlic cloves
• 2 sprigs rosemary
• 300 g tomatoes
• 2 tbsp olive oil
• 2 tbsp olives
• ½ tsp chili powder
• 400 g red tofu

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the broccoli, trim the florets, peel the stems, and slice thinly. Cook the broccoli in boiling salted water for about 3 minutes. Drain in a colander (reserving the cooking water), rinse, and let drain. Peel the pumpkin and remove the seeds and fibers. Dice the pumpkin about 1 cm. Peel the shallots and garlic. Quarter the shallots and cut into strips, chop the garlic. Rinse the rosemary and shake dry, then finely chop the leaves. Wash and dice the tomatoes, removing the stem ends. Sauté the shallots, garlic, and rosemary in oil, then add the pumpkin. Mix in 1/8 l of the cooking water and the tomatoes, season with salt, and sauté covered over low heat for about 5 minutes. Mix in the broccoli and olives, season with salt and chili, and sauté for another 2 minutes. Cut the tofu into 2 cm cubes, place it on top of the vegetables, cover, and let it warm for 1 minute. Carefully fold in and serve.