This recipe combines the earthy sweetness of roasted pumpkin with the savory goodness of tamari-marinated tofu, creating a flavorful and satisfying vegan dish. Perfect for a hearty lunch or dinner, this recipe is simple to make and bursting with nutritious ingredients.
Ingredients: 500g pumpkin, diced. 250g firm tofu, cubed. 2 tablespoons tamari sauce. 1 tablespoon olive oil. 1 tablespoon maple syrup. 1 teaspoon garlic powder. 1 teaspoon smoked paprika. Salt and pepper to taste. Fresh parsley, chopped for garnish.
Instructions: Preheat the oven to 200C 400F. In a mixing bowl, combine the diced pumpkin and cubed tofu. In a small bowl, whisk together the tamari sauce, olive oil, maple syrup, garlic powder, and smoked paprika. Pour the tamari mixture over the pumpkin and tofu, and toss until evenly coated. Spread the pumpkin and tofu mixture in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper to taste. Roast in the preheated oven for 25-30 minutes, or until the pumpkin is tender and lightly caramelized, and the tofu is golden brown, stirring halfway through. Once roasted, remove from the oven and let cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your delicious Tamari Roasted Pumpkin and Tofu!
Prep Time: 15 minutes
Cook Time: 25 minutes
saint luke united methodist church