| Prep: 30 mins | Cook: 50 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 500 | 30g | 5g | 40g |
| sugars | fibre | protein | salt |
| 5g | 8g | 20g | 0.3g |
Why I Love Portuguese Stuffed Pumpkin Kibbeh with Smoked Tofu
There’s something entrancing about a well-crafted dish, a harmonious balance of flavors that takes you on a culinary journey. Allow me to introduce you to a recipe that perfectly encapsulates this magical experience: the Stuffed Pumpkin Kibbeh with Smoked Tofu. This dish, hailing from Portugal, is a flavorful vegetarian exploration that leaves you both satisfied and intrigued.
The Inspiration behind the Dish
This recipe is a testament to the diversity and breadth of global cuisine. I may be a native New Englander with my cooking journey rooted in the coastal delicacies of my hometown, Portland, but I believe in exploring flavors from all around the world. The inspiration behind the Stuffed Pumpkin Kibbeh with Smoked Tofu is Jamie Oliver, who continues to prove that delicious food can also be wholesome and balanced.
Savouring the Flavours
When you savor this dish, you’re greeted with the mild sweetness of pumpkin and the nutritional goodness of bulgur wheat. The smoked tofu adds a depth and savoriness, while the medley of fresh herbs brings a burst of freshness. The finish is warm comfort from the spices, leaving your senses delighted with every bite. Plus, the occasional crunch from pine nuts is a pleasant surprise that complements the dish’s overall texture.
Although unique, you might find this recipe similar to Middle Eastern stuffed aubergines. It can also be coupled with a fresh green salad, crusty bread, or a creamy soup to complete your meal experience.
Peppered with different flavors, textures, and aromas, the Stuffed Pumpkin Kibbeh with Smoked Tofu recipe is a perfect example of exploratory culinary arts at their finest. And as I have found, further culinary exploration often leads to more delicious, surprising, and soul-satisfying meals that you can prepare for your loved ones, just like my daughters, Erin, and Samantha.
What You’ll Need
- 2 cups bulgur wheat
- 1 small pumpkin (around 2 lbs.)
- 1 cup extra-virgin olive oil, divided
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 block (14 oz.) smoked tofu, crumbled
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1/2 cup pine nuts
- 2 cups vegetable broth
- 1 teaspoon lemon zest
- Optional garnishes: chopped fresh herbs, lemon slices
Method
Step One
To start, begin by boiling the bulgur wheat in a pot with salted water. Once it’s boiled, reduce the heat and let it simmer for about 10 minutes or until the grains are tender. After that, drain the bulgur and set it aside.
Step Two
While the bulgur is cooking, preheat your oven to 375°F (190°C). Cut off the top of the pumpkin and remove all the seeds and pulp from the inside. Brush 2 tablespoons of olive oil inside and outside the pumpkin, and bake it in the oven for about 40 minutes, until it’s tender but still retains its shape.
Step Three
In the meantime, heat another 2 tablespoons of olive oil in a large pan over medium heat. Add the chopped onion, minced garlic and the crumbled smoked tofu. Cook them for about 10 minutes, stirring occasionally until the onions have become translucent and the tofu is golden brown.
Step Four
Next, stir in the cooked bulgur, chopped parsley, chopped mint, ground cumin, ground coriander, salt, and pepper. Cook this mixture for another 5 minutes. Then, add the pine nuts and continue to cook for another 2 minutes.
Step Five
Fill the cooked pumpkin with the bulgur and tofu mixture. Place the filled pumpkin on a baking sheet and pour the vegetable broth over the stuffing. Bake the stuffed pumpkin for an additional 20-25 minutes, until the top is golden and the flavors have melded together.
Step Six
Remove the pumpkin from the oven and let it cool for a few minutes. Before serving, sprinkle the lemon zest over the stuffed pumpkin, and garnish with additional fresh herbs and lemon slices if you wish. Enjoy your Stuffed Pumpkin Kibbeh with Smoked Tofu while it’s warm for the best flavor experience.
