Spiced Roast Pumpkin with Herbed Whipped Tofu

Spiced Roast Pumpkin with Herbed Whipped Tofu

This is one of those plates that looks like a restaurant dish but comes together with barely any effort. Wedges of pumpkin are roasted with smoked paprika, cumin, garlic, coriander and nutritional yeast until the edges are crisp and golden, then piled over a silky whipped tofu made rich and savoury with white miso and flecked with fresh dill, parsley and chives. Finished with a drizzle of maple, a scattering of pepitas and a big handful of fresh herbs, it's perfect as a share plate, a light dinner or the centrepiece of a spread.

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Serves: 4

Ingredients:

Spiced Pumpkin:

• 1 kg pumpkin (Kent or butternut), skin on, cut into 3cm wedges
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2  tsp ground coriander
• 1 tbsp nutritional yeast
• pinch of salt and pepper

Herbed Whipped Tofu:

• 300 g firm tofu, pressed and drained
• 3 tbsp extra virgin olive oil
• 1 small lemon, zested and juiced
• 1 to 2 garlic cloves
• 1 tbsp white miso paste
• 1 tbsp nutritional yeast
• pinch of salt
• 2 to 4 tbsp cold water
• 2 tbsp finely chopped dill, parsley and chives

To Serve:

• 1 to 2 tbsp maple syrup
• 3 tbsp pepitas
• handful of fresh mint, coriander and parsley leaves
• extra virgin olive oil, for drizzling

Preparations:

1. Preheat the oven to 220°C and line a large baking tray with baking paper.


2. Toss the pumpkin with the olive oil, smoked paprika, cumin, garlic powder, coriander, nutritional yeast and salt. Spread out in a single layer, cut sides down, leaving space between each wedge.


3. Roast for 20 minutes, flip, then roast for another 20 to 25 minutes until deeply golden at the edges and tender all the way through.


4. While the pumpkin roasts, crumble the tofu into a high-speed blender or food processor with the olive oil, lemon juice (save the zest), garlic, miso, nutritional yeast, herbs, salt and half the water. Blend for 1 to 2 minutes, scraping down the sides and adding the remaining water a splash at a time, until completely smooth and fluffy. Taste and adjust with more lemon or salt if needed.


5. Swoosh 3/4 of the whipped tofu across a large platter with the back of a spoon. Pile the warm pumpkin on top, dollop the remaining whipped tofu and drizzle over the maple syrup. Scatter with the pepitas, fresh herbs and lemon zest, then finish with a little extra olive oil.

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