Baked Pumpkin and Tofu Cutlets by @thebluebirdkitchen

1h30

7 servings

🎃

500 g

Pumpkin

🫘

150 g

Tofu

🌾

50 g

Oat flour

🌶️

Sweet paprika

🧄

Garlic powder

🧀

Nutritional yeast flakes

🌿

Thyme

🧂

Salt

⚫

Black pepper

🥖

Breadcrumbs

🫒

Extra-virgin olive oil

  1. Wash
    • Pumpkin

    Wash the pumpkin, remove the seeds and bake it at 200°C for 35–40 minutes.

  2. Cool
    • Pumpkin

    Let the pumpkin cool slightly, then cut it into pieces; keep the skin if it is thin and tender.

  3. Blend
    • Pumpkin
    • Tofu
    • Sweet paprika

    Blend the pumpkin with the tofu, sweet paprika, garlic powder and salt.

  4. Transfer
    • Oat flour
    • Black pepper
    • Thyme

    Transfer the mixture to a bowl, add the oat flour, black pepper and thyme, and mix well.

  5. Shape
    • Breadcrumbs

    Shape the mixture into cutlets and coat them in breadcrumbs.

  6. Arrange
    • Extra-virgin olive oil

    Arrange the cutlets on a parchment-lined baking tray, drizzle with olive oil and bake at 210°C for about 30 minutes, turning them after 20 minutes.

  7. Step

    Handle the cutlets gently while they are freshly shaped, as they are very soft.

  8. Cool

    Let the cutlets cool slightly so they firm up.

Baked Pumpkin and Tofu Cutlets by @thebluebirdkitchen

1h30

7 servings

🎃

500 g

Pumpkin

🫘

150 g

Tofu

🌾

50 g

Oat flour

🌶️

Sweet paprika

🧄

Garlic powder

🧀

Nutritional yeast flakes

🌿

Thyme

🧂

Salt

⚫

Black pepper

🥖

Breadcrumbs

🫒

Extra-virgin olive oil

Preparation Steps

  1. Step 1/8

    Wash the pumpkin, remove the seeds and bake it at 200°C for 35–40 minutes.

    🎃Pumpkin
    🔪Knife
    🍳Baking tray

  2. Step 2/8

    Let the pumpkin cool slightly, then cut it into pieces; keep the skin if it is thin and tender.

    🎃Pumpkin
    🔪Knife

  3. Step 3/8

    Blend the pumpkin with the tofu, sweet paprika, garlic powder and salt.

    🎃Pumpkin
    🫘Tofu
    🌶️Sweet paprika
    🧄Garlic powder
    🧂Salt

  4. Step 4/8

    Transfer the mixture to a bowl, add the oat flour, black pepper and thyme, and mix well.

    🌾Oat flour
    ⚫Black pepper
    🌿Thyme
    🥣Bowl
    🥄Spoon

  5. Step 5/8

    Shape the mixture into cutlets and coat them in breadcrumbs.

    🥖Breadcrumbs

  6. Step 6/8

    Arrange the cutlets on a parchment-lined baking tray, drizzle with olive oil and bake at 210°C for about 30 minutes, turning them after 20 minutes.

    🫒Extra-virgin olive oil
    🍳Baking tray
    📜Parchment paper

  7. Step 7/8

    Handle the cutlets gently while they are freshly shaped, as they are very soft.

  8. Step 8/8

    Let the cutlets cool slightly so they firm up.

Composition

Ingredients

Types

Vegetables, Soy Products, Grains, Spices, Seasoning, Herbs, Oils

Ingredients

Pumpkin, Tofu, Oat flour, Sweet paprika, Garlic powder, Nutritional yeast flakes, Thyme, Salt, Black pepper, Breadcrumbs, Extra-virgin olive oil

Notes

Oat flour (or blended rolled oats)

Allergens

Soy, Gluten

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Vegetarian, Pescatarian

Calories

145 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Bowl, Baking tray, Parchment paper, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course

Occasions

to inform

Origin

Source

Platform

instagram

Original Creator

@thebluebirdkitchen

Origin

Cuisine

to inform

Geographic

Italy, Europe

Various

Aspect

Texture

to inform

Flavors

to inform

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform