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🍽️ Crispy Pumpkin Tofu Rolls

351 kcal · 30 min · 4 servings

Ingredients

• 150 g Smoked tofu
• 6 tsp Olive oil
• 600 g Hokkaido pumpkin
• Salt
• Pepper
• 2 tsp Honey
• 2 tbsp White wine vinegar
• 2 sprigs Thyme
• 40 g Arugula (0.5 bunch)
• 2 large Mushrooms
• 240 g Sourdough bread (4 slice)
• 160 g Grainy cream cheese (8 tbsp; 20 % fat in dry matter)

Instructions

1. 1. Cut the smoked tofu into very small cubes.
2. 2. Heat one teaspoon of oil in a non-stick pan.
3. 3. Fry the tofu over high heat for 5 to 10 minutes until crispy.
4. 4. Wash the pumpkin thoroughly.
5. 5. Remove the inside and seeds of the pumpkin.
6. 6. Cut the pumpkin flesh into small cubes.
7. 7. Season the fried tofu with salt and pepper.
8. 8. Remove the tofu from the pan and set it aside.
9. 9. Heat one teaspoon of oil in the same pan.
10. 10. Fry the pumpkin cubes over medium heat for 5 minutes.
11. 11. Drizzle the pumpkin cubes with honey.
12. 12. Let the cubes caramelize for 3 to 5 minutes.
13. 13. Deglaze the pan with vinegar.
14. 14. Wash the thyme sprigs.
15. 15. Shake the thyme dry.
16. 16. Pluck the thyme leaves from the stems.
17. 17. Wash the arugula.
18. 18. Shake the arugula dry.
19. 19. Remove the thick stems from the arugula.
20. 20. Clean the mushrooms.
21. 21. Slice the mushrooms thinly using a vegetable peeler.
22. 22. Mix the mushroom slices with the remaining oil, salt, and pepper.
23. 23. Spread the bread slices with cream cheese.
24. 24. Distribute the tofu and pumpkin cubes on the bread slices.
25. 25. Sprinkle the thyme leaves and arugula over them.
26. 26. Place the marinated mushroom slices on the bread.

Nutrition per serving

• kcal: 351
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 41 g