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Mushroom Tofu and Pumpkin Bake PDF Print E-mail
Ingredients (use vegan versions):
  • 2 1/2 cups cooked brown rice
  • 1 tablespoon poppy seeds
  • 100 - 150g shitake or oyster mushrooms
  • olive oil
  • 1 knob of ginger
  • 1 clove of garlic
  • 1 leek
  • tamari soy sauce
  • vegan soymilk
  • 1 block regular, firm tofu
  • 250g pumpkin
  • 1-2 Tablespoons coriander
  • salt and pepper
Directions:

Fry sliced leek, crushed garlic and crushed or chopped ginger in oil over medium heat, add sliced mushrooms and fry until soft. Add cooked rice (slightly overdone works best), tamari soy sauce to taste and poppy seeds. Stir together to heat through, press into bottom of baking dish.

Cook and mash pumpkin. Stir together with mashed tofu, coriander, salt and pepper and a splash of soy milk. Spoon onto rice mixture in dish.

Bake for about 15 minutes in moderate oven to heat through.

Serves: four

Preparation time: 30 mins


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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