The perfect dish for colder autumn or winter days. Typical autumn flavors are added to enrich tofu: pumpkin, chestnut and rosemary. A comforting, complete meal, rich in vegetable proteins, fiber and vitamin C.
- 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
- 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.
- 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.
- Massage the tofu with the paste including the inside of the cuts.
- Place in a container and refrigerate overnight or for at least one hour;
- 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;
- Slice the onion and diced pumpkin (already peeled).
- Arrange in the bottom of a baking dish, together with the nuts, and wrap everything with olive oil, tomato pulp and spices;
- 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;
- Bake at 220ºC for 35 minutes and serve hot.