Roasted tofu and pumpkin cubes with sage

Ingredients

For 1 serving

• Tofu140 g
• Pumpkin210 g
• Extra virgin olive oil2 teaspoons
• Fresh sage5 g
• Saltto taste

Contains: soy

In season: September – December

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Peel the pumpkin with a peeler or a sturdy knife, remove the seeds and fibres and cut it into roughly 2 cm cubes.
3. Drain the tofu, pat it well dry with kitchen paper and cut it into cubes of the same size; wash, dry and tear the sage leaves.
4. In a bowl, toss pumpkin and tofu with the oil, the sage and a pinch of salt until everything is coated; spread them on the tray in a single layer.
5. Roast for 25 minutes, stirring halfway, until golden and the pumpkin is easily pierced with a fork.