Have you been consumed with pumpkin like me? You aren’t alone, In the last 30 years the amount of American farmland devoted to pumpkins has tripled according to NPR, and its often for decoration. Learn more in the short audio here:
If you follow this blog you know I tend to favor savory over sweet, so I have to be careful how and when I use pumpkin.
In an effort to balance savory and sweet while capturing autumn in an entree, I have come up with a recipe for marinated and breaded tofu featuring pumpkin, maple syrup and bourbon based off bourbon maple chicken wings. The sauce is great so while I used it on tofu to make nuggets, I can see it being tasty on chicken, eggplant, portobellos, etc. And while I breaded mine (the inspiration recipe isn’t breaded), you don’t have to, I just love the texture and crunch.
This recipe works because the bourbon gives it a little kick while the maple syrup gives it a sweet gooeyness. The addition of pumpkin adds a little sweetness and fall depth, and rosemary keeps it more earthy. The longer you marinate, the deeper the marinade will sink into the tofu. I had mine with fried green tomatoes from my garden and a sweet-tart apple from my CSA for a great balance of flavors.
See the recipe below or view past pumpkin-flavored recipes I’ve made:
- Pumpkin oatmeal cookies
- Pumpkin spice energy bites
- Pumpkin veggie burgers
- Pumpkin pancakes
- Pumpkin spice coffee two ways
- Pumpkin butter