This bake is a recipe from Now Vegan! by Lynda Stoner that I have tweaked just a little. It is comforting, belly filling and brimming with radness. Tofu is so, so good!
It reheats really well the following day, too; just cover the leftovers with foil, bake ’em for about 30 minutes and you are good to go.
Tofu Lentil Kofta Bake
What you need:
1 1/2 cups cooked, mashed pumpkin
1 cup cooked brown lentils
1 x 250g block of firm tofu, pressed*
1 small brown onion, chopped finely
1 tbsp olive oil
1 tbsp miso
2 tbsp soy sauce**
1 tsp cumin
1/4 tsp turmeric
2 tbsp tomato paste
2/3 cup seeds (e.g sesame, pumpkin, sunflower)
sea salt & fresh black pepper to taste
What to do:
Preheat oven to 180 C.
Crumble tofu into a large bowl. Add all other ingredients aside from seeds, and mash together until well combined.
Spoon into a lightly greased baking dish and press down with a spatula. Sprinkle with seeds. Season with fresh black pepper.
Bake for 25 – 30 minutes, until seeds are golden brown.
* see Tofu 101 if you are new to the wonderful world of tofu pressing
** tamari for the gluten-free among us!