Homemade Pumpkin Ketchup + Scrambled Tofu

reading time: 2 min




Yes, i'm vegan, but i don't really like tofu all that much. In fact, the only soy product i do use on a regular basis, is soy milk. 

However, when i was scrolling through Jo's instagram feed, which by the way has become one of my top favourites (I somehow discovered him in the depths of Instagram and grew to love him - perhaps because he's a guy and he's vegan and I think that's great - very superficial I know - or just because of his gorgeous vegan food pictures!)

Anyway, i was scrolling through his feed and stumbled upon a post on scrambled tofu, and i thought that my pumpkin ketchup went perfectly with it :)

Both recipes are listed below!


SCRAMBLED TOFU

adapted from Jo @perezeats

Preparation time: 5 mins
Main ingredients: rice, tofu, onions
difficulty level: easy
serves: 4
suitable for: vegan, lactose-free, gluten-free, nut-free, low-fat, low-sodium


Ingredients

Scrambled tofu:
1 pack of medium firm tofu
cumin
turmeric for colour
1 red bell pepper, chopped
1 tomato, chopped
a handful of olives
a handful of dried tomatoes
1 white onion
salt and pepper to taste

1 - 2 cups basmati rice, cooked
frozen peas

Instructions

Okay this doesn't even require a proper method, but here goes: 

Drained and mashed your tofu with a fork (or crumble in your hands).  

Stir fry all ingredients for the scrambled tofu in a non-stick pan
Set aside. 

Add the frozen peas and the rice to the pan and heat up.

Lastly, transfer everything onto serving plates, and enjoy!




PUMPKIN KETCHUP

Preparation time: 15 min
Main ingredients: pumpkin, tomato paste, vinegar
difficulty level: easy
makes: about 500ml
suitable for: vegan, lactose-free, gluten-free, nut-free, soy-free, paleo, low-fat, low-sodium

Ingredients

500g Hokkaido pumpkin, cooked
1 tsp vinegar
1 tsp lime or lemon juice
1 tbsp agave syrup
1 tbsp tomato paste
1 tbsp corn starch
1 tsp mustard
1 tsp salt
1 tsp curry powder
1/2 tsp paprika powder

Instructions

Again, super simple:

Combine all listed ingredients in a mixing bowl and blend using an immersion blender or a food processor. Season to your liking and transfer to an air-tight container.

Store in the fridge.

This goes very well with potato wedges, french fries, fried rice, scrambled tofu and much, much more. 




Maisy



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