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creamy pumpkin spaghetti with crispy tofu & pak choi


Another savory recipe! This is actually weird haha, my next recipe will definitely be a sweet one again, promise 😉

Okay, so about this thing i called ‘creamy pumpkin spaghetti with crispy tofu & pak choi’: it’s actually pretty simple, but at the same time pretty delicious, pretty healthy and pretty pretty! There’s almost no oil in here and no weird unnatural ingredients, so i’m not lying when i say it’s healthy. 🙂

The creamy pumpkin sauce is only made with pumpkin, coconut cream, garlic, tomatoes and a few other herbs and spices. For the tofu and the pak choi, all you have to do is soak the tofu in the marinade overnight, and cook the pak choi, then cover the tofu in arrowroot starch, drizzle some soy sauce on the pak choi and pop it in the oven – real simple if you plan ahead just a tiny bit!


creamy pumpkin spaghetti with crispy tofu & pak choi

(serves 4 people)

for the creamy pumpkin sauce:

1/2 small pumpkin (hokkaido or butternut work well) or 1 can pumpkin puree if you live somewhere where they sell it

1/2 cup coconut milk/cream

1 tsp coriander

1/2 tsp nutmeg

black pepper

2 medium tomatoes

1 clove garlic

2 tsp cumin seeds

juice of 1 lime

for the crispy tofu:

200g plain tofu

juice of 1 lime

1 tsp red curry paste

1 tsp soy sauce

arrowroot starch

other stuff:

1 whole piece of pak choi

1 tsp soy sauce

400g spaghetti

black sesame seeds (optional)

Start the night before by pressing the water out of the tofu, then cutting it into small cubes (about 1cm). Prepare the marinade by mixing the lime juice, curry paste and soy sauce. Put the tofu cubes in a bowl, cover them with the marinade and let them sit in the fridge overnight (maybe cover the bowl with a plate or lit).

While you’re at it, if you’re not using canned pumpkin puree, cut and peel the pumpkin, cook it, and mix it in a blender. Fill it in a bowl and set in the fridge for the next day 🙂

The next day, when you’re ready to make dinner (or lunch, or a midnight snack, or whatever haha), start by covering the tofu cubes in arrowroot starch (not to much, only so that they’re just covered) and cutting the pak choi in four equal pieces and cooking it. Preheat the oven to 170°C. Then, on a tin lined with a baking sheet, lay out the tofu cubes and pak choi. Drizzle some soy sauce over the pak choi and bake for about 20mins.

For the sauce, start by chopping the garlic and tomatoes and frying it in a pan together with the cumin seeds, tomatoes and just a little bit of olive oil. After a few minutes, add the pumpkin puree, coconut milk and the other ingredients and mix well. Let simmer on low heat while you cook the pasta according to package instructions.

You’re almost done! All you have to do now is prepare the plates, don’t think you need me to tell you how to do that 😉 Enjoy!

xx, Jezebel

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