This recipe from Vegan with a Vengeance has been on my mind for awhile now as it seems like the perfect fall/holiday meal to make.
We had never cooked a pumpkin before and didn't know what to expect. With Ryan's help, we mastered this recipe in less than 1 1/2 hours and made an apple pie too.
The tofu is pressed as usual and then coated in toasted pumpkin seeds, cornstarch, herbs, and flour before being lightly fried in a pan. The pumpkin was simply coated in oil and roasted for 45 minutes in the oven. We debated over making the cranberry sauce and since we had all the ingredients, I threw it together at the last minute. It really helped make the dish complete.
To round out the meal, we added some broccoli. This was blanched for 4 minutes, drained, and then thrown into a hot pan with olive oil, garlic, and crushed red pepper flakes. Finally, add a squirt of fresh lemon juice and shave some asiago or parmesan cheese on top.
Yum, yum, yum! The tofu reminded me of breaded chicken nuggets (without the chicken flavor, of course!) and was good on it's own or with a bite of everything else. We just loved this recipe and we better because we have a few leftovers.
Also, we finally made an apple pie with all those apples I picked. I'm not a crust maker, so I cheated and bought a store crust. It's just so much easier to deal with! The apple pie was fantastic and we served it with vanilla ice cream from Blue Sky Creamery. Mmmmm.....
Sorry, no pictures yet - each time we've eaten a slice, we've been pretty anxious to eat it, so no time for pics. Maybe later.
On a side note, I did host the first tofu workshop with Ryan's mom, Diane. We made the Stewed Tofu with Miso Gravy that I posted about a couple weeks ago. Although we cooked until my bedtime, it was still a success. Ryan's dad even tried some and liked it (minus the mushrooms, of course).