Tofu, Tahini and Pumpkin Bake

You Will Need:

  • 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
  • olive oil
  • salt, pepper to taste
Print This Recipe
E-mail this to Friends Add to Facebook Tweet this Post to Myspace More ways to share...

Tofu, Tahini and Pumpkin Bake

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.

Directions:

Tahini MixAssemblyBaking

Variation:

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.


Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org