You will not believe the simplicity of this very tasty and hearty dish. Cook it once and you will know why! This bake is best served hot, but is also great cold with salad as well.
1 pack of 500 g firm tofu
approx 1/2 a large butternut pumpkin
approx 150 g Tahini (about 1/3 – 1/2 jar)
25 - 50 mL soy sauce or Tamari (to taste)
Vinegar (a large dash)
Lemon juice of one lemon (this adds to the dish, but is not essential)
approx 200 mL soy milk
2 cloves garlic, crushed
salt, pepper to taste
In a medium mixing bowl add the tahini and some soy milk and start to combine.
Add all the ingredients except tofu and pumpkin (see below).
Mix well, adding soy milk to make a smooth consistency. Ingredient volumes can be altered to taste.
Using a large casserole oven dish (square is best), smear a very small amount of olive oil onto the base, and then assemble as follows:
Slice firm tofu into approx 2cm thick slices sufficient to provide a single layer over the entire oven dish (hence the recommendation for a square dish!)
Peel and cut pumpkin into similar thickness (perhaps 2cm) and arrange in a single layer on top of the tofu (OK, so square is not so good for natures original products).
Pour tahini mix over the pumpkin and tofu arrangement. There should be sufficient to just slightly cover the pumpkin on top. If not, add a little soy milk.
Place into a pre-heated medium to hot oven.
Bake for some 30 - 40 minutes, or until the pumpkin is soft and resembles a baked pumpkin consistency and the top of the dish is golden brown.
Serve with copious greens or salad.
Any root vegetable will work with this dish: potato, sweet potato, carrot etc (but pumpkin is the best!). The Tahini mix can be altered to taste, or other favourite seasonings added. Add a garnish of seeds (try sunflower seeds) for some variety. Share This:
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