Roasted Tofu with Chestnuts and Pumpkin

Ingredients

•  500 g Firm Tofu
•  150 g Roasted Chestnuts (Already Peeled)
•  1 Small Hokkaido Pumpkin
•  1 Onion
•  3 Tbsp Olive Oil
•  2 Tbsp Tomato Pulp
•  1 Tbsp Soy Sauce
•  1 tbsp Dijon mustard
•  2 teaspoons sweet pepper
•  1 teaspoon garlic powder
•  ¼ tsp nutmeg
•  ¼ tsp cinnamon
•  2 bay leaves
•  1 sprig rosemary
•  Salt and black pepper to taste

Instructions

1. Start by marinating the tofu. Make six deep cuts on the tofu block (as if it were slicing but not over) and pour the soy sauce over it.
2. In a small bowl, combine mustard with one tablespoon of sweet pepper, garlic powder, a pinch of nutmeg and one of black pepper and a little salt.
3. Massage the tofu with the paste including the inside of the cuts.
4. Place in a container and refrigerate overnight or for at least one hour;
5. Prepare the nuts. Give each one a small cut, place it in a baking tray and bake at 250ºC for about 20 minutes in the grill function, or until you can peel easily;
6. Slice the onion and diced pumpkin (already peeled).
7. Arrange in the bottom of a baking dish, together with the nuts, and wrap everything with olive oil, tomato pulp and spices;
8. Place the block of tofu in the center, with a few slices of onion underneath, and put a little bit of rosemary on each stroke, and the rest around, as well as bay leaves;
9. Bake at 220ºC for 35 minutes and serve hot.