Pumpkin Miso Tofu: 3 ways



The food blog world is buzzing about pumpkin!  I’m a fan, too, and have gotten caught up in all things pumpkin.

It started with oats.  I added a dollop of pumpkin, 1t of maple syrup, a dash of cinnamon, sesame seeds and chopped pecans to about 1/2 cup of cooked steel cut oats.

This was such a warm, delicious breakfast.

I wanted to try to create a pumpkin “marinade” for tofu (recipe below). I started adding things that I like and came up with something that sounded good.  I pressed a block of tofu in my Tofu Xpress (for about an hour in the refrigerator), drained the water and then sliced the block of tofu into 12 thin slices (I tend to eat 3 thin slices as one portion)

I poured the marinade over the tofu and snapped the Tofu Xpress lid on and placed it in the refrigerator.  24 hours later I was ready to try to make the tofu…3 different ways!

Read more (and get the recipe!):  Pumpkin Miso Tofu: 3 ways

Originally posted on JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter and Facebook.