I was here coming up with a recipe to use this Tofu Defumado and I thought it would go well with something that had a sweet touch like pumpkin. And look, I think I got the combination right. It was delicious!!! You can make it with white cheese instead of tofu or even with bacon cubes.
Ingredients:
- 1 small chopped onion;
- 3 cloves of minced garlic (I used crushed garlic that I make at home, see here);
- 500g diced Japanese pumpkin;
- 1 dessert spoon of curry (I used this one from Al Bazaar which is fantastic);
- 1 cube or envelope of vegetable broth (or if you prefer, use the homemade broth that I taught here);
- 1 cup (tea) of smoked tofu, chopped into cubes;
- salt, black pepper and parsley to taste.
Sauté the onion until it wilts, add the garlic and sauté a little more without letting it brown so it doesn’t become bitter. Add the pumpkin, curry and mix for a few minutes. Add the vegetable broth and cover with water just until it reaches the level of the pumpkin. Don’t add too much water or it will become thin later.
Cover the pan and let the pumpkin cook until it is very soft. If you want a little more creaminess, add 2 tablespoons of cream, ricotta cream or cream cheese, but this is optional.
I blend the soup using the mixer right in the pan, but if you prefer, use a blender.
Grill the tofu in olive oil and sprinkle a little salt and pepper.
Place the cubes over the soup and add chopped parsley to decorate and add flavor. It looks beautiful and delicious!
This Tofu is made by Rodrigo Petroni, who makes the best smoked meats in the world by hand and without any chemicals! I only buy bacon, sirloin, ribs, etc. from him because they are the best on the market! And hey, it’s not a joke, I always share the good things because I think you deserve the best. Okay, I feel a little selfish about sharing my suppliers, but my heart asks me so.
