Stuffed Pumpkin with Broccoli and Tofu

Ingredients

• 1200 g small Hokkaido pumpkins (2 small Hokkaido pumpkins)
• 6 tbsp Olive oil
• 2 stalks coriander
• 2 stalks Parsley
• 2 sprigs Mint
• 1 lemon (juice)
• 1 tsp ground cumin
• Salt
• 500 g broccoli (1 head)
• 2 shallots
• 1 Garlic clove
• 250 ml vegetable broth
• 200 g whole grain couscous (instant)
• 400 g smoked tofu

Instructions

1. 1.

   Wash the pumpkins and cut them in half. Remove the seeds and cut a ~3 cm thick slit from each pumpkin half. Brush the pumpkins with 1 tbsp oil and bake on parchment paper at 200 °C (180 °C fan, gas level 3) for about 30 minutes until soft.

2. 2.

   Meanwhile wash coriander, parsley and mint, shake dry and pluck the leaves. Blend with 2 tbsp lemon juice, cumin and a pinch of salt in a food processor into a fine paste.

3. 3.

   Dice the pumpkin slits. Wash the broccoli and cut into florets. Peel and finely chop shallots and garlic. Heat 1 tbsp oil in a pan and sauté the shallots and garlic until translucent over medium heat. Add broccoli and pumpkin, pour in broth and simmer uncovered for about 5 minutes until the liquid evaporates.

4. 4.

   Whisk 5 tbsp of the herb paste with 250 ml water. Pour over the vegetables, bring to a boil, sprinkle couscous and remove from heat. Cover and let stand for about 5 minutes, then season with salt.

5. 5.

   Slice the tofu. Heat remaining oil in a pan and fry the tofu until crispy golden brown on both sides. Stir in the remaining herb paste.

6. 6.

   Place the stuffed pumpkins on four plates, fill with vegetable-couscous mixture and serve with tofu.