Pumpkin Tofu Bake
2014-11-22 15:40:13
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.
Ingredients
- 1 Brick Tofu (Try Nasoya Firm)
- 1 small-medium Pumpkin, cut into 2-inch pieces, leaving skin and seeds intact
- 4 tablespoons Butter (may use Vegan)
- 2 teaspoons Sea Salt
- 1 large whole Vidalia Onion, sliced thin
- ½ cup Water
- 2 tablespoons Olive Oil
- 1 tablespoon Cinnamon
- 1 tablespoon Bourbon Vanilla Sugar (or Sugar-in-the-Raw)
- 2 Tablespoons chopped fresh Rosemary
- 12 Sage Leaves
- Salt and fresh ground Pepper
- TofuXPress Unit
- Mixing Bowl
