Smoked tofu bowl with Venere rice and roasted pumpkin

Ingredients

For 1 serving

• Black rice60 g
• Smoked tofu120 g
• Pumpkin200 g
• Tuscan kale60 g
• Extra virgin olive oil10 g
• Tamari10 ml
• Pumpkin seeds10 g
• Rosemaryto taste
• Saltto taste

Contains: soy

In season: September – December

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper. Rinse the black Venere rice, add it to a pan of boiling water and cook over medium heat for about 40 minutes, until the grains are tender but firm; drain.
2. Meanwhile peel the pumpkin, scoop out the seeds and fibres and cut it into 2 cm cubes; toss with half the oil, the chopped rosemary and a pinch of salt.
3. Spread the pumpkin on the tray in a single layer and roast for 25 minutes, turning halfway, until soft and caramelised at the edges.
4. Dice the smoked tofu; wash the cavolo nero, strip out the tough central rib and cut the leaves into strips.
5. Heat the remaining oil in a pan over medium-high heat, brown the tofu for 4–5 minutes until golden, then splash in the tamari; add the cavolo nero and stir-fry for 3 minutes, until wilted but still bright green.
6. Assemble the bowl with the rice, pumpkin, cavolo nero and tofu, and finish with the pumpkin seeds.