Everyday Pumpkin Tofu

My first creation of the fall season was this delicious pumpkin tofu. I didn't know it was so good until the boyfriend asked, "Can you make this every night?" I was surprised at his comments because number one, he always says he hates tofu. And number two, I just threw a few things together to experiment with what I had in the fridge...and it came out great! 

Tofu is a mystery. If you're not familiar with it, you may recognize it as that white block that tastes like nothing. If you're vegan you will know it is the master ingredient that fits into hundreds of recipes. It can be used as meat, eggs, a soup base, or even a cheese. Today we are using it as meat, and boy it is tasty. The best part about this recipe is that it takes about 15 minutes total to make and tastes like it took all day.

What You Need
6 oz (half a large container) of Firm Tofu
1/4 can of Organic Pumpkin

3 T Soy Sauce
3 T Canola Oil

1/8 tsp Cayenne
1/4 tsp Garlic Pepper
1/4 tsp Paprika
2 pinches Sea Salt

Cooked Quinoa

What You Do 
Heat pan on medium-high heat. Place in soy sauce and oil. Slice tofu into 1/4'' rectangles and place into pan. Sprinkle on 1/8 tsp garlic pepper and 1 pinch salt. Let cook while you mix up the pumpkin.
Mix pumpkin, cayenne, 1/8 tsp garlic pepper, paprika, and salt.

After the tofu is browned and liquid is gone, add in pumpkin mix. Stir around tofu until all is covered. After about 2 minutes all will be heated and done!

Place on the side of some cooked quinoa and enjoy.

Ps: If you need to reheat your quinoa, place in the same pan with some earth balance. It will soak up all the pumpkin and soy sauce flavors to match your tofu. This is a delicious combo!