PUMPKIN SAUCE WITH SPINACH AND TOFU
Preparation time: 20-40 min
1/2 medium orange squash
300 ml diced tomatoes
1 tofu with basil
3 handfuls baby spinach
2 tsp mixed mediterranean spices
salt and pepper
water as needed
Cut the leeks in half and thinly slice them. Evenly dice the squash and water-fry it together with leeks. Season and add tomatoes and a little bit of water. When the pumpkin is done, add more water if needed (if a lot of water has evaporated), then add evenly diced tofu. Season to taste. Just before serving, add baby spinach and cook only until it wilts. It needs to remain freshly green. We served baked polenta with the sauce to which we added olives. We sprinkled the dish with fresh cilantro.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.