Mushroom Tofu and Pumpkin Bake
1 leek, sliced
olive oil, as needed
1" piece ginger, chopped
1 clove garlic, crushed
1/2 cup shiitake or oyster mushrooms, sliced
2 1/2 cups cooked brown rice (slightly overdone works best)
tamari soy sauce, to taste
1 tablespoon poppy seeds
1 pound regular, firm tofu
1 cup pumpkin (cooked and mashed, if fresh)
1-2 tablespoons cilantro
salt and pepper, to taste
splash nondairy milk (I use soy)
1. Preheat oven to 350 degrees F. Fry leek, garlic and ginger in oil over medium heat. Add mushrooms and fry until soft.
2. Add cooked rice, tamari soy sauce and poppy seeds. Stir together to heat through, and press into bottom of baking dish.
3. Stir pumpkin together with mashed tofu, cilantro, salt and pepper and a splash of milk. Spoon onto rice mixture in dish.
4. Bake for about 15 minutes to heat through.
SO HOW'D IT GO?
we used a butternut squash and some potatoes instead of the pumpkin, and butter instead of the milk! Going to post a picture soon! DELICIOUS AMAZING !!!
I noticed the metric measurements. Is that coriander seed or coriander leaf (cilantro)?
Otherwise, this looks interesting. It's going to be next on my list.
Cook pumpkin? Please specify.
Yummy! We left out the tofu and just mashed up the pumpkin using some rice milk, and only about 1 to 2 teaspoons of coriander (even that seemed like a bit much spice, so I'm wondering if the 2 tablespoons is a misprint?). Also, we sauteed the rice and everything else in water rather than oil. The poppyseeds are a surprisingly nice addition to the rice. We'll be making this one again for sure. Thanks for the recipe!!