1. Prep the veggies & tofu:
Wash the Hokkaido pumpkin (no peeling needed). Clean carrots and bell peppers. Dice everything evenly. Press excess liquid from the tofu and cube it.
2. Sauté:
Heat a large skillet (with little or no oil). Add pumpkin, vegetables, and tofu. Pour in lemon juice and soy sauce and sauté over medium heat until lightly browned.
3. Season & simmer:
Add paprika powder, turmeric, salt, and chili to taste. Splash in a little water and let everything simmer gently for about 10 minutes until the pumpkin is tender.
4. Taste & serve:
Adjust seasoning if needed and serve hot – delicious on its own or with rice or flatbread.
Nutritional Information (approx. per serving)
- Calories: 320 kcal
- Fat: 10 g
- Carbohydrates: 32 g
- Protein: 22 g
- Fiber: 8 g
