Pumpkin Tofu Recipes

This recipe is from the Food Network kitchen, but I only used the filling, not the crust. I bought a premade crust.

A smooth, low-cal, protein rich soup. It's also super quick to make.

you can also use this as a filling for a pie using a pre baked crust (nutrtional info not included) and or substitute the sugar with honey, maple or molasses.

This was made from the two 9-inch pie plates. It's a delicous subsititute for cream cheese!

An altered recipe found on SparkPeople.

A great soup that is fast and easy to make and full of antioxidents and veggies. My kids love this soup. DON'T omit the honey, the soup is bitter without a touch of sweetner. Can be vegetarian just omit the shrimp.

Low sodium, vegetarian curry dish using the Fall's bounty of pumpkins.

Vegan high fiber high protein soup for those cool fall or winter days.

This recipe subs tofu for the cream cheese.

These are wonderfully moist, complete with some hidden protein from the tofu. My kids LOVE them:)- enjoy!

Serve hot over brown rice (not figured into nutrition count)

A delicious and healthy meal :)

Ingredients:
Pumpkin, cooked, 500 grams (remove)
eggplant canned, 165 gram(s) (remove)
Garlic, 3 tsp (remove)
Ginger Root, 3 tsp (remove)
Tomato Paste, 18 grams (remove)
Tofu, firm, 120 grams (remove)
Milk, 2%, 100 mL (remove)
Capers, canned, 4 tbsp, drained (remove)
orgran fibre crispbread - 2 slices = 1 serving!, 3 serving (remove)
Onions, raw, 40 grams (remove)

No Crust, 80 cals per 1/8 slice!

Just a typical scramble tofu with some variations.

Delicious and nutritious homemade crust and vegetarian filling. Low calorie and perfect for breakfast or brunch.

Pumpkin, Chickpea and Tofu Thai Red Curry

Delightful stirfry with udon noodles, pumpkin, and tofu