John Myers
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Pumpkin – Vegetable – Porridge with Cream – Tofu
The perfect pumpkin – vegetable – porridge with cream – tofu recipe with a picture and simple step-by-step instructions.
For the pumpkin and vegetable mash
- 1 small Hakkaido pumpkin
- 2 size Parsnips
- 4 size Potatoes
- 3 tbsp Vegetable broth a.m.Kb
- 1,5 Literge Filtered water
For the cream tofu
- 200 g Smoked tofu
- 1 small Onion
- 1 small Rapeseed oil for frying
- 1 packet Almond cream
- 1 packet Sliced red pepper
- 1 handful Fresh spinach
For pumpkin and vegetable mash
- Brush the pumpkin, cut in half, quarter and remove the seeds, then dice – Peel, wash and also dice the potatoes and parsnips.
- Put the diced vegetables in a saucepan, pour the vegetable stock over them, pour the water over them, bring to the boil and cook.
- Then put everything in the Vitamix and puree for about 1 minute, season again if necessary (this is a bland diet and that’s why I’m a little more careful with seasoning, everything can be changed as desired and seasoned more sharply.
With the cream tofu
- Now peel the onion, cut it into small pieces and toss in the hot oil (no roasted aromas, these are not yet easy to digest)
- Dice the smoked tofu and paprika into small cubes and add and sear a little, here too I have no toasted aromas) then add the almond cream and stir everything well. Finally, add the fresh spinach (cut), heat everything again briefly, turn off the heat and let it steep a little.
- 6 ……. and now just serve and enjoy.
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