Vegan Squash and Tofu Bake Recipe – Savoury or Sweet

This is an egg free variation of My Vegetarian Whole 30’s Pumpkin Pie recipe which is at the bottom of this page.

My version is incredibly versatile and foolproof.  I originally made it with sugar and spices to fill a pastry case but it sets on it’s own enough without pastry and is as nice like that. Bake it for longer and slower and it will be firmer.

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Ingredients for the basic recipe:

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600g of any pumpkin or squash
200g firm tofu
25g creamed coconut

Turn the oven onto 180/160 fan, gas 4

Aga owners I have too much bitterness, venom and jealousy to work out where you would cook this, but basically all you are doing is drying it out and setting it, so not to hot.

  1. Peel and chop the squash and boil until soft.
  2. Add the tofu and coconut and whizz up until creamy.
  3. Add anything you want to the mix – loads of ideas below and decorate the top if you want.
  4. Oil a shallow cake tin and push the mixture in, flatten the top and drizzle with oil.
  5. Bake for an hour or until set.

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Variations:

squash_slice_3Use other root vegetables with the squash, celeriac works well with coconut, carrot, swede or sweet potato would be good too.

Add herbs or spices, oregano and rosemary or chilli and tumeric.

Handfuls of raw shredded kale or spinach or grated carrot and courgette added after the mix has been whizzed up will soften as it cooks. The picture shows red kale, spinach, courgette and carrots with salt and pepper waiting to be mixed in.

Try adding tahini and sprinking the top with sesame seeds.

I like to decorate the top of my slices with beetroot.

For a sweet variation add sugar, maple syrup or honey if you eat it and be generous with the pumpkin pie spice. It would also be nice with pecans on top.

 

 

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My Vegetarian Whole 30’s Pumpkin Pie/Souffle (Whole30-style)

  • 1 15oz, can pure pumpkin
  • ½ cup coconut milk
  • 4 -12 eggs (depending on your preference.  I’ve been making with 12 to increase my protein)
  • 1 Tbsp. pumpkin pie spice

Mix all together & pour in large pie pan or casserole dish. Bake at 350F for about an hour.
Whole dish (using 4 eggs) has 595calories, 27.5g protein, 21g saturated fat.  Each additional egg adds 70 calories, 6g protein & 2g saturated fat.
Whole dish (using 12 eggs) has 1155 calories, 75.5g protein, 37g saturated fat. – ¼ of this has 289 calories, 19g protein, 9.25g saturated fat. [I like to eat warm & top with unsweetened coconut flakes].