Mushroom Tofu and Pumpkin Bake
1 leek, sliced
olive oil, as needed
1" piece ginger, chopped
1 clove garlic, crushed
1/2 cup shiitake or oyster mushrooms, sliced
2 1/2 cups cooked brown rice (slightly overdone works best)
tamari soy sauce, to taste
1 tablespoon poppy seeds
1 pound regular, firm tofu
1 cup pumpkin (cooked and mashed, if fresh)
1-2 tablespoons cilantro
salt and pepper, to taste
splash nondairy milk (I use soy)
1. Preheat oven to 350 degrees F. Fry leek, garlic and ginger in oil over medium heat. Add mushrooms and fry until soft.
2. Add cooked rice, tamari soy sauce and poppy seeds. Stir together to heat through, and press into bottom of baking dish.
3. Stir pumpkin together with mashed tofu, cilantro, salt and pepper and a splash of milk. Spoon onto rice mixture in dish.
4. Bake for about 15 minutes to heat through.