Home > Fun in the Kitchen > Pumpkin Seed-Crusted Tofu with Baked Pumpkin and Cranberry Relish

Pumpkin Seed-Crusted Tofu with Baked Pumpkin and Cranberry Relish

A vegan alternative to turkey! This was quite amazing… Also from Vegan with a Vengeance by Isa Chandra Moskowitz.  … Have you bought this book yet? Believe me, everything I try from it is absolutely amazing.

 

3-3 1/2 pound sugar pumpkin

8tsp canola oil plus extra for deep-frying

1/2 cup cornstarch

1/4 cup fresh oregano, chopped (this is worth the extra expense and time…)

1/4 tsp salt

1 pound extra-firm tofu, drained and pressed, sliced lengthwise into eighths

1 cup all-purpose flour

1 cup water

Preheat oven to 300 degrees F.

Carve out the top of the pumpkin with a paring knife and slice the pumpkin in half with a chef’s knife. Remove the seeds and clean them in a strainer under running water. Set the pumpkin aside to prepare as described below. Dry the seeds thoroughly by laying on a paper towel; pat the tops with another towel to remove any moisture. Measure 3/4 cup of seeds and transfer them to a rimmed baking sheet. Sprinkle with 2tsp of oil, toss to coat. Bake for 20 minutes, flipping occasionally. They should be toasted a golden brown to a deep golden brown. Transfer to a bowl to cool. Meanwhile, prepare the pumpkin.

Adjust the oven temperature to 350 degrees F. Cut the pumpkin into slices that are about 2 inches wide at the widest point. Lightly oil the slices with canola oil. Place on a rimmed baking sheet and bake for about 45 minutes, until tender and lightly browned.

When the seeds have cooled, transfer them to a food processor and pulse until crumbly; the texture should range from ground to coarse and chunky. In a shallow bowl mix the seeds with the cornstarch, oregano and salt. Place the flour in another bowl, the water in another, and line up your three bowls: flour, water, and the seed mixture.

Heat 1/4 inch of oil over moderate heat in a heavy-bottomed skillet, preferably cast iron. the heat should be between 320-350 deg F. If you don’t have a thermometer test the oil by dropping a pinch of the seed mixture in; if bubbles form rapidly around the seeds, the oil is ready.

 

Dip the tofu on both sides into the flour, then into the water, then into the seed mixture on both sides until the tofu is well coated with seeds. repeat until all eight pieces are ready. Using tongs, lower the pieces into the oil (you may have to do it in two batches). Fry for 3 minutes on one side and about 2 1/2 minutes on the second side. Remove from the oil and transfer to flattened paper bags or paper towels to drain the excess oil. Serve with roasted pumpkin.

Cranberry Relish

2 cups fresh cranberries, coarsely chopped

1/2 cup pure maple syrup

1/2 cup water

1/4 cup fresh orange juice

1 tsp finely grated orange zest

Mix together all ingredients in a small saucepan. Cover and bring to a boil. Once boiling, uncover and let simmer for 15 minutes. Bring to room temperature and serve.

Advertisements
  1. January 21, 2013 at 1:02 pm

    Except for the canola oil (I’d substitute coconut oil), this sounds really good! Also thanks for the follow!

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: