Bread with Pumpkin

Ingredients

• 150 g smoked tofu
• 6 tsp olive oil
• 600 g Hokkaido pumpkin
• Salt
• Pepper
• 2 tsp Honey
• 2 tbsp white wine vinegar
• 2 sprigs thyme
• 40 g arugula (0.5 bunch)
• 2 large mushrooms
• 240 g sourdough bread (4 slices)
• 160 g grainy cream cheese (8 tbsp; 20% fat in total)

Instructions

1. 1.

   Dice smoked tofu very finely. Heat 1 tsp oil in a non-stick pan. Fry the tofu over high heat for 5–10 minutes until crisp. Meanwhile, clean, wash, seed and dice the pumpkin. Season the tofu with salt and pepper, remove from the pan and set aside.

2. 2.

   Heat 1 tsp oil in the pan. Sauté the pumpkin cubes over medium heat for 5 minutes. Drizzle with honey and let caramelize for 3–5 minutes. Splash with vinegar to finish.

3. 3.

   Wash thyme, shake dry, and pluck leaves. Wash arugula, shake dry, and trim thick stems. Clean mushrooms, slice thinly with a vegetable peeler, and mix with remaining oil, salt, and pepper.

4. 4.

   Spread cream cheese on the bread slices and arrange tofu and pumpkin cubes on top. Sprinkle thyme and arugula over them and place the marinated mushroom slices on the breads.