casserole tagged posts

Pumpkin Tofu Bake

Pumpkin Tofu Bake

This Pumpkin Tofu Bake can be made a day ahead and stored in refrigeration before baking. Great for Thanksgiving, Football gatherings, or as a special casserole side for the winter months. The Sage and rosemary give this dish a warm flavor.

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  1. 1 Brick Tofu (Try Nasoya Firm)
  2. 1 small-medium Pumpkin, cut into 2-inch pieces, leaving skin and seeds intact
  3. 4 tablespoons Butter (may use Vegan)
  4. 2 teaspoons Sea Salt
  5. 1 large whole Vidalia Onion, sliced thin
  6. ½ cup Water
  7. 2 tablespoons Olive Oil
  8. 1 tablespoon Cinnamon
  9. 1 tablespoon Bourbon Vanilla Sugar (or Sugar-in-the-Raw)
  10. 2 Tablespoons chopped fresh Rosemary
  11. 12 Sage Leaves
  12. Salt and fresh ground Pepper
  13. TofuXPress Unit
  14. Mixing Bowl
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