Autumn Bowl with Oven Pumpkin, Mushrooms and Barbecue Tofu

A couple of days ago I used the beautiful autumn weather to go into the woods with Marten to collect some mushrooms. We had a wonderful hike, but unfortunately didn’t find any edible mushrooms. So I didn’t have spätzle with chanterelle for dinner and I had to find another idea.

I still had some pumpkin from my garden left over (it seems as if it grows back, as soon as I cut off a piece and used it) and some romaine lettuce, a couple of mushrooms and smoked tofu. Any of them is a beautiful ingredient that could merge to a delicious bowl, so I was thinking. And this is what they did. It was actually a perfect combination.

Since a bowl is made with several different components it always seems, as if you have to work in the kitchen for hours to make this dish. But I can assure you, that it is easy and doesn’t take much time to make. Pumpkin and smoked tofu, for example, share a baking tray and bake in the oven almost by themselves. While the spelt is cooking you can sautée the mushrooms.

As a dressing I picked up the spices from the oven pumpkin and combined it with yoghurt. When every component is ready you arrange them in a bowl, add the dressing and then start eating!
Enjoy!

Love,

You want more bowl inspiration? Also try my spring bowl, winter bowl, bowl with fried oyster mushrooms and tahini dressing, sushi bowl, bowl with peanut tofu and bowl with “fried chicken” cauliflower and Caesar dressing.

5.0 from 1 reviews

Autumn Bowl with Oven Pumpkin, Mushrooms and Barbecue Tofu

 

Print

Aktiv

15 m

Passiv

25 m

Total

40 m

 

Autor/Author: Rina

Gang/Type: Main Dish

Ergibt/Yield: 2 Portions

Zutaten/Ingredients

For the oven pumpkin:

• 400 g (14 oz) pumpkin
• 2 tbsp olive oil
• 1 clove garlic, pressed
• 1 tsp lemon juice
• 1/2 tsp Sambal Oelek
• 1/4 tsp salt
• 
  

For the barbecue tofu:

• 1 pk. smoked tofu
• 2 tbsp barbecue sauce
• 
  

For the mushrooms:

• 200 g (7 oz) brown mushrooms
• 2 spring onions
• 2 tbsp parsley, chopped
• 1/2 tbsp oil
• salt
• pepper
• 
  

For the dressing:

• 6 tbsp soy yoghurt
• 1 tsp lemon juice
• 1/2 tsp Sambal Oelek
• 1/2 clove garlic, pressed
• 1/4 tsp salt
• 1/4 tsp agave nectar
• 
  

Also:

• 1 romaine lettuce
• 1 cup spelt, polished - alternative rice

Zubereitung/Instructions

1. Preheat the oven to 200° C (400° F) and line a baking tray with parchment paper.
2. 
   
3. Wash the pumpkin, peel it, if needed and cut into wedges. Combine oil, garlic, lemon juice, Sambal Oelek and salt and mix with the pumpkin. Pour on the baking tray and bake in the oven for about 25 minutes. Turn once.
4. 
   
5. Cook the spelt in 2 cups water for about 20 minutes, until soft. Or prepare it in a rice cooker.
6. 
   
7. Cut the smoked tofu into sticks and mix with the barbecue sauce. Add to the baking tray in the last 10 minutes of baking the pumpkin. Turn once.
8. 
   
9. Pour all ingredients for the dressing in a screw top jar and jiggle until smooth. Keep refrigerated. Roughly chop the romaine lettuce and arrange on two plates.
10. 
    
11. Cut the spring onions into rings and quarter the mushrooms. When the tofu and the pumpkin are ready, heat the oil in a pan and sautée spring onions and mushrooms for 2 minutes. Season with salt and pepper and combine with the parsley.
12. 
    
13. Arrange spelt, oven pumpkin, barbecue tofu and mushrooms on the romaine lettuce and sprinkle with the dressing. Serve immediately.

Tipps/Notes

I still don't have a clue what kind of pumpkin I got from my garden, by the way. If I had to buy a pumpkin for this dish, I would prefer a Hokkaido or Butternut Squash.

3.5.3229