The goodness of this vegan rustic ring cake with pumpkin and tofu is immediately evident from the ingredients, made with pumpkin puree, tofu, dried cherry tomatoes, various aromatic spices, and a sprinkle of poppy seeds.
An excellent dish, both hot and cold, to serve as an appetizer or aperitif, which you will also love as a main course, not only for its soft taste but because it is easy and quick to prepare. The vegan rustic ring cake with pumpkin and tofu keeps well for many days, so why not try it right away.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 21 oz pumpkin (cooked becomes 14 oz.)
- 2 1/2 cups flour
- 7 oz tofu (plain, can be replaced with fresh cheese)
- 1/2 cup water
- 2.8 oz dried tomatoes
- 1/2 cup olive oil
- 1/2 packet of instant yeast for savory preparations
- to taste basil and rosemary
- salt, ground black pepper
- to taste poppy seeds
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Preparation
Clean the pumpkin and cut it into small pieces. Stew it in a pan with 3 tablespoons of olive oil and a pinch of salt. Stir occasionally and let it cook for 20 minutes.
Meanwhile, cut the tofu into small cubes and place it in a bowl with finely chopped dried tomatoes, a handful of chopped fresh basil, olive oil, a pinch of powdered rosemary, salt, and ground pepper. Let it marinate for at least 15 minutes.
When the pumpkin is cooked, turn off the heat, let it cool, and then blend it until it becomes a cream. Coarsely chop the tofu with the previously prepared tomatoes.
Pour the pumpkin cream into a large bowl, add the water and mix, then add the flour and yeast. Mix the mixture well. Finally, incorporate the chopped tofu with tomatoes and spices and add a final pinch of salt.
Grease and flour a ring cake mold, or use a release spray, and pour the pumpkin mixture into it. After preheating the oven, bake the rustic ring cake at 356°F for 35/40 minutes until golden brown.
Once cooking is complete, remove the ring cake from the oven, let it cool before removing it from the mold. It will be delicious both hot and cold. Sliced with cheese cream or tomato-based sauces on top, it is exquisite.
Tip: you can also add some larger cubes of tofu to the dough.
