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). :)










  • 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


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

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