Pumpkin with lentils and grilled tofu

ingredients

300 g hokkaido pumpkin cooked red lentils 2 pcs shallots or 1 white onion 1 tbsp dried garlic piece of ginger 1 pcs big tomato bull heart (approx 250g) 1 pcs caper handfuls handfuls of sprigs (parsley, coriander) a little ground turmeric a few curry leaves, straws coconut oil, salt

tofu

250g smoked tofu 3 tbsp maple syrup or 2 tbsp molasses or honey 2 tbsp sesame seeds 2 tbsp sesame oil 6 tbsp soy sauce pinches salt

progress

1.

Remove the dirt on the skin of the pumpkin and cut it into small cubes(portions) along with the pumpkin. Prepare all the ingredients before you start cooking. Cut the cabbage together with the core, discarding only the stem , the same for the tomato. I use the peels everywhere, our kids don’t mind them. I cut the onion completely into small parts, likewise the sprigs. I put these at the end, our child does not look for them at all.

2.

I chose a large wok for preparation. Once heated, you need to rub a little coconut fat (or use ghee, cold pressed sunflower oil…). Add the scallions and fry them until golden. Then add the pumpkin and tomatoes with the straw.

3.

Simmer a little, add garlic and some herbs and add a little water. Stir and simmer until the pumpkin is “al dente”. Then add the cooked lentils (you can also use chickpeas), capers, curry leaves and salt. Just before removing from the heat, add the ground turmeric and stir.

4.

To soften the texture, you can blend some of the mixture until smooth. Stir again into the prepared food, children like it better this way.

5.

When it comes to tofu, choose softer but firm texture. Cut it into about 8mm strips, or you choose the shape, cubes will be fine too . Heat some oil in a pan, fry the tofu. Add the maple syrup and caramelize over medium heat. Add sesame seeds, soy sauce and finally some sesame oil. I always add a good quality, cold-pressed one. It will give the whole dish a delicious taste. As the tofu starts to stick, I usually prepare this dish in a non-stick pan and serve it on a plate as soon as it’s done.

6.

What side dish do you choose to accompany your meal? I opt for warmed Swedish bread, or I also use naan if I have bread dough at home. I think basmati or jasmine rice would also be suitable, or mashed potatoes like our daughter chose. Bon appetit.