Tofu with pumpkin and oyster mushrooms

Good afternoon foodies,

Yesterday André and I did the grocery shopping and found delicious pumpkin (Hello Halloween) and oyster mushrooms. We knew right away we’d be preparing these goodies for dinner. My boyfriend decided to take over the kitchen and cooked dinner for both of us. I was taking pictures and helping him with the cleaning (blogging life). :)

DSCF9559

DSCF9537

DSCF9538

DSCF9545

DSCF9552

DSCF9551

DSCF9557

DSCF9567

INGREDIENTS:

  • Himalayan salt/pepper/turmeric/garlic
  • basil/oregano/parsley/dried green onion
  • pumpkin bits
  • broccoli
  • celery stalk
  • sun-dried tomatoes
  • oyster mushrooms
  • natural tofu
  • coconut milk
  • water
  • onion
  • fresh garlic
  • olive oil

INSTRUCTIONS:

Sauté the onion and garlic cuts (small sized) in olive oil. Use a deep frying pan. Then add broccoli, sun dried tomato, oyster mushrooms, pumpkin bits and celery stock. Let it fry in low temperature 3 to 5 minutes (depending on how crunchy you like the veggies). Next cut tofu into squares and fry it in olive oil with herbs, garlic, salt and pepper in a separate frying pan (as an option, you can also sauté the Tofu in the bigger frying pan and save on less one item to wash). Once the veggies are ready, add the Tofu, coconut milk to taste and a bit of water. Add the herbs, salt and spices and let it cook for a few minutes.

 

Have a nice day,

Sara & André

 

5 thoughts on “Tofu with pumpkin and oyster mushrooms

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s