|Sauteed spinach and lentils are topped with an incredible pumpkin creamed tofu.|
One endearing past time since becoming vegan is cooking with other people in mind, desserts especially like these Killer Peanut Butter Walnut Brownies put together for a surprise party. Often, creative streak comes alive when ingredients are running low and the next grocery store run is just around the corner. When searching refrigerator and cabinets, the strangest ingredients put themselves in the spotlight, challenging kitchen artistry. In the midst of that, I'm wondering if my family and friends love inventive combinations. It makes me smile witnessing them requesting seconds, thirds, and extra for the road.
Now I consider canned vegetables quite perplexing. Usually, I'm all in for frozen or produce freshness. On a budget, however, canned spinach seemed a plausible idea. In fact, I haven't consumed Popeye's favorite way of eating green leaves in ages. Still, I had it on hand and curiously wanted to try. The difference is that canned spinach is more watery and dense.
I drained excess spinach water, warmed spinach, and added hearty lentils (yes, also from a can) and curried pumpkin tofu. Simple, balanced meal to split along company.
Curried Pumpkin Tofu With Sauteed Spinach & Lentils Ingredients and Preparation
1 small white onion, chopped
2 tablespoon water
1/2 cup pumpkin puree
1 1/2 teaspoon curry powder
1 tablespoon Bee Free Honee
1 teaspoon salt
1/4 teaspoon black pepper
1/2 8oz tofu block, chopped and cubed
1 cup lentils
Set a skillet to medium high heat and add onions and water.
Mix pumpkin, curry powder, honee, salt, and black pepper together.
Pour over tofu and stir well.
Add curry pumpkin tofu to skillet. Cover with a lid. Stir every 5 minutes. Cook time is about 15 minutes.
In a separate pot, combine spinach and lentils together. Warm up for 7-9 minutes.
Top curried pumpkin tofu on spinach and lentils mixture.
Serve. Exceptional with pita bread or homemade naan.