Mustard Tofu with Spicy Pumpkin Puree encased in a crispy coating of yeast and gently fried.
(Serves 4) Prep/cooking time: 25 minutes
Ingredients
For the Puree:
- 1 medium pumpkin
- 1 tbsp almond powder
- 1 tsp cinnamon powder
- 1 tsp cumin powder
- 1 tsp turmeric
- Black pepper to grind
- Salt to taste
For the Tofu:
- 250g/9-ounce block of tofu
- 4 tbsp mustard
- 2 tbsp soya sauce
- 1 tsp turmeric
- Black pepper to grind
- Yeast, to cover
- 2 tbsp vegetable oil
How to make it…
For the Puree:
Deseed pumpkin and cut into pieces. Place the pieces in a steamer and cook over a gentle heat for 20 to 30 minutes. Once the pumpkin is cooked, it is easier to remove the skin – peel it now. Mash the flesh with a fork or potato masher. Mix in all the spices and season with salt to taste.
For the tofu:
Divide block of tofu into two. To create a marinade, mix mustard, soya sauce and spices together. Baste the tofu on all sides. Smother tofu in a coating of yeast. Next, warm the oil in a pan and fry gently – paying close attention to keep the yeast from burning (it does so quickly).
Like potato, tofu is a wonderfully low-maintenance ingredient and can be transformed into something truly delicious with just a little effort. Encased in a crispy coating of yeast, this recipe makes it positively irresistible.
Recipe taken from: Cooking with Turmeric by Garance Leureux, published by Modern Books £8.99 hardback.
