How to Prepare Any-night-of-the-week Pumpkin Tofu & Miso Ramen

Pumpkin Tofu & Miso Ramen. 'Pumfu' Tofu Is Made Entirely Out of Pumpkin Seeds Foodies Vegan has created tofu out of pumpkin seeds. Called Pumfu, the vegan tofu is similar to extra firm tofu and is rich in protein and fiber. Woman-owned, family-ran vegan business Foodies has launched its latest product, a soy-free tofu called Pumfu.

Bring the mixture to a simmer, cover and cook until the pumpkin is tender and cooked through. Soy-free tofu—some said it was impossible. Firm yet silky, this tofu is simply made of pumpkin seeds and water.

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, pumpkin tofu & miso ramen. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pumpkin Tofu & Miso Ramen is one of the most well liked of recent trending meals on earth. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. Pumpkin Tofu & Miso Ramen is something that I have loved my whole life.

'Pumfu' Tofu Is Made Entirely Out of Pumpkin Seeds Foodies Vegan has created tofu out of pumpkin seeds. Called Pumfu, the vegan tofu is similar to extra firm tofu and is rich in protein and fiber. Woman-owned, family-ran vegan business Foodies has launched its latest product, a soy-free tofu called Pumfu.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pumpkin tofu & miso ramen using 22 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Pumpkin Tofu & Miso Ramen:

1. {Take of Pumpkin.
2. {Get 600 g of pumpkin, cut into large chunks.
3. {Get 1 tablespoon of white miso paste.
4. {Get 1 teaspoon of soy sauce.
5. {Get 1 tablespoon of flavourless oil (rice bran, grapeseed, etc).
6. {Take 1 teaspoon of (heaped) brown sugar.
7. {Make ready of Broth.
8. {Take 3 of and a half cups vegetable stock.
9. {Make ready 1 of quarter cup white miso paste.
10. {Make ready 1 tablespoon of soy sauce.
11. {Take 10 cm of piece of ginger, peeled and sliced.
12. {Get 2 of garlic cloves, crushed.
13. {Get 1 of spring onion, finely chopped.
14. {Prepare of Topping.
15. {Get of Kernels from 2 corn cobs or a medium tin of corn kernels, drained and rinsed.
16. {Get 100 grams of ramen noodles.
17. {Take 1 bunch of broccolini.
18. {Prepare 1 bunch of bok choy or any other leafy greens.
19. {Take of Optional topping additions.
20. {Get 100 grams of fun tofu, cut into small cubes.
21. {Make ready 1 tablespoon of sesame seeds.
22. {Get 2 cm of piece of ginger, peeled and sliced.

Consider it your protein-filled canvas and add your flavors of choice. How to make this Vegan Pumpkin Curry with Tofu Slice the pumpkin in half and scoop out the seeds using a spoon. Place on a baking sheet and drizzle with oil and season generously with salt and. pepper. To make the filling, use a high powered blender or food processor and blend pumpkin puree, tofu, coconut sugar, arrowroot, cinnamon, nutmeg, vanilla and salt until completely smooth, scraping down the sides of the blender or bowl as needed.

Instructions to make Pumpkin Tofu & Miso Ramen:

1. Preheat oven to 180 degrees and prep ingredients..
2. For the pumpkin: Mix miso paste, soy sauce, oil and brown sugar into a big bowl and then add the pumpkin pieces. Coat pumpkin thoroughly. Even spread the pumpkin on some oven trays and bake for 30 minutes or until pumpkin is caramelised..
3. For the broth: Put the vege stock in a saucepan and add the ginger, garlic and spring onion. Bring to a simmer for 20-30 minutes. Add the noodles and cook over a low heat until noodles are cooked through..
4. Remove the saucepan from the heat and stir in miso paste and say sauce to the broth. Taste it and dilute with boiling water if it’s too strong. Remove the noodles so they don’t get soggy (put them in a separate bowl) and strain the broth into a large bowl. Straining is optional..
5. To serve: Pour the hot broth into serving bowls and add noodles. Then place green veges and corn kernels in, then pumpkin and the optional tofu. Garnish with coriander, sesame seeds or a little bit of sesame oil..
6. Optional step for tofu topping: Whilst the broth is heating: Pan fry some tofu cubes, sesame seeds, ginger and soy sauce in a non stick saucepan. Toss the tofu so that all sides are coated and cook for 10 minutes or until browned..

Cream the tofu, pumpkin and sugar in a food processor; add salt and spices, and mix thoroughly. The tofu makes a silky smooth texture that is light and whipped when blended in a blender. For this recipe, I used firm tofu and canned organic pumpkin. Even though it is Fall and there are a million yummy dessert recipes out there, sometimes you don't feel like doing all of the work. So the time feels right to share this recipe, as a sort of vegan PSA.

So that is going to wrap it up for this exceptional food pumpkin tofu & miso ramen recipe. Thank you very much for reading. I'm confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!