Tofu with pumpkin and cream sauce

Ingredients for 4 servings:

• 1 kg pumpkin(s)
• 100 g corn flour
• 500 ml water
• 750 g natural tofu and smoked tofu, mixed
• 200 ml red wine
• 5 juniper berries
• 3 tbsp oil
• 1 onion(s)
• 6 peppercorns
• ½ pack of plant-based cream (Plant Cream Cuisine)
• 250 ml white wine

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

from Swaziland

The night before, press the mixture of natural and smoked tofu and then cut into small cubes. Marinate overnight in a sealable container with red wine and juniper berries. The next day, peel or unpeel the pumpkin, depending on the variety, and cut into cubes. Place it in a pot with the water and flour and simmer for about 30 minutes. Add a little more water if necessary to prevent the mixture from burning. Finally, mash it. When the pumpkin puree is almost ready, fry the diced onion in a pot with a tablespoon of oil until browned. Add the peppercorns, white wine, and plant-based cream and simmer gently. Season with salt and pepper. Meanwhile, remove the tofu from the marinade. Heat the remaining two tablespoons of oil in a pan and add the tofu. Fry until the cubes are slightly crispy. Serve everything together.