Whipped Tofu with Roasted Pumpkin & Apple by Tanerxaydin

Ingredients

• 500-600 g hokkaido pumpkin
• 1-2 apples
• 1 tsp garam masala
• 1/4 tsp cinnamon
• 2 tbsp neutral oil (e.g., vegetable oil)
• 1 tsp sesame oil
• 300 g silken tofu
• 120 g cooked white beans
• 1 tbsp lemon juice
• 2 tsp almond butter
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1 head garlic
• 1/4 cup microgreens, for garnish
• 1 tbsp pumpkin seed oil
• 2 tbsp toasted pumpkin seeds (optional)

Instructions

1. Preheat your oven to 180°C (355°F). Slice the Hokkaido pumpkin and apples into wedges. Slice the head of garlic in half horizontally.
2. Arrange the pumpkin wedges, apple wedges, and garlic halves on a baking sheet. Sprinkle the apples with cinnamon and the pumpkin with Garam Masala.
3. Drizzle neutral oil over the pumpkin and garlic, ensuring everything is lightly coated. Roast for 20-22 minutes, or until the pumpkin is tender.
4. While the vegetables roast, prepare the whipped tofu. In a blender, combine the silken tofu, cooked white beans, lemon juice, almond butter, and sesame oil. Blend until a smooth purée forms.
5. Once the roasted garlic is ready, squeeze the softened cloves from their skins into the tofu mixture. Blend again until the mixture is creamy. Season with salt and pepper to taste.
6. To serve, spread the whipped tofu evenly on a plate as a base. Arrange the roasted pumpkin and apples on top of the tofu.
7. Drizzle with pumpkin seed oil and sprinkle with toasted pumpkin seeds if desired. Finish with microgreens for a fresh garnish.
8. Enjoy the dish warm.