The pumpkin is one of my favorite autumn vegetables, not only for its rich flavor but also for its versatility. It can be paired with a variety of ingredients that all match excellently, among them tofu, a vegan food, also known as vegetable cheese, with low-calorie content made from soybeans. Tofu, however, due to its very neutral taste, is often underrated or overlooked, but if seasoned and cooked in a certain way, it can be very satisfying to the palate, as in this recipe where the combination with pumpkin is truly surprising in my opinion! Not to mention the many nutritional properties this food offers the body with health benefits. Tofu provides a fair amount of protein, allowing it to often replace animal-derived protein sources like meat and fish. In this recipe, it is first marinated; the longer you leave it, the more flavorful it becomes, so I recommend at least twenty minutes. The marinade, made of oil, lemon juice, soy sauce, and paprika, gives a bolder and more decisive final taste, and it’s this extra step at the stove that determines its success! It will be the perfect main dish or hearty side for those following a vegan diet or simply for those who want a lighter and simpler meal without sacrificing flavor!

If you love vegan-style dishes, try these other delicious proposals, all to experiment:

Difficulty: Very easy
Cost: Affordable
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, without any extra cost to you!

2 lbs delica pumpkin (approximately 1.4 lbs net)
6 oz tofu (I used herbed tofu*)
2 cloves garlic
to taste rosemary
to taste extra virgin olive oil
to taste salt
3.5 tbsps extra virgin olive oil
1/2 lemon juice
1 tbsp soy sauce
1 tsp sweet paprika

Tools

1 Melon Baller
1 Knife
1 Mixing Bowl
1 Strainer
2 Spoons
1 Baking Tray
1 Parchment Paper

Steps

Cut the pumpkin and remove the inner seeds using a melon baller.
Cut it into slices about 1 inch thick
Peel the skin off one by one.
Place the pumpkin slices on a baking tray lined with parchment paper without overlapping them too much and season with 2-3 tablespoons of oil, rosemary, a pinch of salt, and a grind of pepper.
Finally, add 2 cloves of garlic in their skins and bake at 375°F for 20 minutes.
Meanwhile, on a cutting board, drain the tofu and cut it into cubes.
Transfer the diced tofu into a large mixing bowl and drizzle with oil.
Add the soy sauce, the strained lemon juice, and the paprika.
Mix well until all the ingredients are combined and marinate for 20 minutes.
Once the pumpkin cooking time is over, remove from the oven and add the tofu with all the marinade seasoning and return to the oven for another 15 minutes.
And voilà…the baked pumpkin with herb-marinated tofu is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Bon Appetit from La Cucina di FeFè!

Storage

👍 The pumpkin with herb-marinated tofu can be stored in the fridge in a suitable refrigeration container for up to 3-4 days.

Tips, notes, variations, and suggestions

🟣 * I bought the herb tofu at Lidl Italia, but if you can’t find it, natural tofu will work too. In this case, add a mix of aromatic herbs of your choice to the marinade, such as basil, parsley, mint, and rosemary.

FAQ (Questions and Answers)

Can I substitute the soy sauce in the marinade?
Certainly, you can simply omit it or replace it with the same amount of tamari if you’re not allergic to soy or need to follow a low-sodium diet. This sauce is also made from soybeans but contains no wheat, so it’s gluten-free; if you don’t need to follow a vegan diet, a great substitute is also balsamic vinegar or apple cider vinegar, always 1 tablespoon.

Delicious Recipes

BAKED PUMPKIN WITH HERB-MARINATED TOFU (Veg Recipe)