Tofu & Pumpkin in Almond Butter Sauce

This is one of my favourite meals. It is rich and creamy with a delicious savoury flavour. I’ve used pumpkin and kumara (sweet potato) in this version and their subtle sweetness adds to the overall flavour. However, if you don’t have any (or don’t want to cut up pumpkin - the hardest part of this dish!) I think this would be great with almost any veggies you have on hand. Due to allergies in the family I have only tried this with almond butter but I would guess that it would work with peanut butter or cashew butter too.

This recipe is dairy free, gluten free, vegetarian, vegan and can be oil free. It’s also protein packed thanks to both the tofu and almond butter.

Yum

Tofu & Pumpkin in Almond Butter Sauce

Recipe by:
Yield: Serves 4
Cook time: 20 mins

Ingredients

500g pumpkin (about ¼ of a crown pumpkin) 1 medium kumara (sweet potato) 1 onion 1 block of tofu (300g) ⅓ - ½ c of almond butter ⅓ c soy sauce (or tamari for gluten free) ⅓ c cider vinegar 2 Tbsp corn flour or arrowroot 2 Tbsp coconut sugar (or brown sugar) ½ c water

Directions

  1. Start by roasting the vegetables. Peel and chop the pumpkin, kumara & onion into bite size pieces and place in a large prepared baking dish.
  2. Bake in the oven at 200°C for 30-40 mins or until pumpkin and kumara are soft all the way through.
  3. Meanwhile, chop the tofu into cubes aproximately 1.5cm wide.
  4. Now prepare the sauce. Add all remaining ingredients to a a tall jug and blend with an immersion blender until smooth (or blend in regular blender or add to a bowl and whisk until smooth - you may need to warm it slightly to get the almond butter to mix through properly if not blending)
  5. When the vegetables are done add the tofu and sauce to the dish and stir through.
  6. Return the dish to the oven (still at 200°C/390°F) and bake for 20 mins or until the sauce has thickened.
  7. Serve with rice or other cooked grain and greens.