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Tofu with Pumpkin Seed Sauce
From The Simple Little Vegan Slow Cooker By Michelle Rivera--sent in by Bob and Steve
Chunks of tofu floating in a delicious, nutritious pumpkin-based sauce---very satisfying!
470 ml 2 cups vegetable stock
120 ml1/2 cup vegan sour cream
1 flour tortilla, torn into bite sized pieces
59 ml1/4 cup chopped onions
30 ml2 tablespoons olive oil
1 garlic clove, crushed
450 g1 pound firm tofu, cubed
240 ml1 cup raw pumpkin seeds—substituted sunflower seeds
120 ml1/2 cup canned pumpkin
1 can (4.5 ounces) mild green chilies, drained and chopped
6 sprigs fresh cilantro, leaves torn
5 ml1 teaspoon ground coriander
salt to taste
Combine half the vegetable stock and soy sour cream, tortilla, onion, olive oil and garlic in food processor. Puree until smooth, and transfer to slow cooker. Stir in other half of the vegetable stock, tofu cubes, pumpkin seeds, pumpkin, chilies, cilantro, coriander, and salt. Stir to mix well. Cook on low for 6-8 hours.
Vegan Gourmet makes a good sour cream, or you could try this homemade cashew version from our website: Cashew Sour Cream