pumpkin seed crusted tofu with miso lime spinach

pumpkinseedtofu 030


Root vegetables are still in season, which inspired Sweet Bean to cook up a healthy vegan recipe using pumpkin seeds, tofu and spinach. The warm appetizer perfect for these bitter cold winter nights is free of saturated fat and high in protein, iron and a range of other minerals–a nice thing for your palate, bones and heart.

pumpkin seed crusted tofu with spicy spinach with miso lime sauce


The tofu

1 block organic firm tofu, cut into 2-inch thick chunks

1/2 cup raw pumpkin seeds, ground using coffee grinder or Cuisinart

¼ cup whole wheat flour

¼ cup corn starch

2 Tbsp ground flax seeds

¼ cup warm water

Salt and pepper to taste

The spinach

4 cups organic raw spinach, washed and trimmed

1 tsp fresh chopped garlic or ½ tsp garlic powder

½ tsp dried red pepper flakes

The sauce

1 Tbsp miso paste

1 Tbsp organic vegetable oil

¼ cup warm water

Juice from one lime

 Cooking spray


 Combine ground pumpkin seeds, flour, corn starch, salt and pepper in a bowl. Combine ground flaxseeds and ¼ cup warm water in a separate bowl. Combine miso paste, oil, 14/ cup warm water and lime juice in a cup, mix well and set aside.

 Heat a frying pan to medium high and coat with cooking spray. Place tofu chunks individually in the flaxseed/water mixture, remove and place in the pumpkin seed/flour/corn starch moisture, remove, then place in heated pan. Continue process until all tofu chunks are in the pan. Using tongs, rotate each chuck every 1 to 2 minutes so that all sides are cooked and browned. Remove chunks from pan and place on a baking sheet.

 While the pan is still hot, quickly spray with cooking oil, sprinkle garlic and pepper flakes and add spinach. Lower to low heat. Cook for 3-4 minutes, stirring frequently. Turn off heat. Add miso sauce and stir.

 Place spinach and tofu chucks on individual plates. Serve warm. Makes 4 servings.