TofuXpress Tofu Side Dish Recipes
Pumpkin Tofu Bake 2014-11-22 15:40:13 This Pumpkin Tofu Bake can be made a day ahead and stored in refrigeration before baking.
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Cooking tools:
- Tofu press
- Food processor
- Baking dish
- Skillet
- Saucepan
- Mixing bowl
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 Brick Tofu (Try Nasoya Firm)
- 1 small-medium Pumpkin, cut into 2-inch pieces, leaving skin and seeds intact
- 4 tablespoons Butter (may use Vegan)
- 2 teaspoons Sea Salt
- 1 large whole Vidalia Onion, sliced thin
- ½ cup Water
- 2 tablespoons Olive Oil
- 1 tablespoon Cinnamon
- 1 tablespoon Bourbon Vanilla Sugar (or Sugar-in-the-Raw)
- 2 Tablespoons chopped fresh Rosemary
- 12 Sage Leaves
- Salt and fresh ground Pepper
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