pumpkin peanut tofu

this is a concoction i made in order to use up the pumpkin leftover from pie making. i had a vision of pan fried tofu cooked in a thick peanut-y pumpkin-y sauce and think i did a pretty good job getting it from my head to our bellies. after the tofu i had quite a bit of extra sauce so a few days later i roasted some parsnips and then when they were almost done cooking tossed them with sauce and roasted a few minutes longer. also yummy!

tomorrow morning we head to atlanta for thanksgiving and i can't wait to see everyone and make loads of delicious food. happy thanksgiving everyone!

pumpkin peanut tofu
ingredients:
1 block tofu, cut into small slabs
1 cup pumpkin puree
2 tablespoons peanut butter
1 cup vegetable broth
2 tablespoons soy sauce
juice of 1 lime
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
salt and pepper to taste
toasted pepitas (optional)
chopped fresh cilantro (optional)

to make the sauce, blend all ingredients (except pepitas, cilantro and tofu) with a hand blender, in a normal blender, however you wish, until smooth. set aside.

to toast pepitas, heat a splash of olive oil in large nonstick skillet over medium heat. add pepitas. toss until starting to pop and brown, about 8 minutes; sprinkle with coarse salt and pepper. transfer to plate.

heat a small amount of oil in a pan and cook the tofu until browned in each side. mix a generous amount of sauce into the pan and mix to coat each piece of tofu. continue to cook for several more minutes, tossing the tofu occasionally.

serve topped with pepitas and cilantro.

-d

-d