INGREDIENTS
For the Filling:
• 1 block of firm tofu – medium pressed and crumbled
• 1 tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1-2 sticks celery
• 100g mushrooms
• 1 tsp oregano
• ½ cup stock
• ¼ cup dried cranberries
• 1 cup giant cous cous (or another grain of your choice, bulgur wheat and quinoa both work well too)
• Spinach leaves, washed – a generous handful
• Pomegranate seeds – optional, to decorate
METHOD
Put the giant cous cous in a bowl and cover with boiling water to cook or follow instructions on the packet for your chosen grain.
Also cover the dried cranberries with boiling water and leave to soak for 10 mins to rehydrate them.
Heat the oil in a large saucepan, add the finely chopped onion and cook for 10 mins. Add the diced garlic, celery and mushrooms and cook for 5 mins. When everything has reduced, crumble the tofu in with the oregano, stock, black pepper and cooked grain. Lower the heat and simmer gently to 10 mins until the liquid has been absorbed. Drain and add the cranberries along with the spinach and stir to combine.
Carefully stuff the par-cooked pumpkins with the filling and return to the oven for 20 mins. Remove from the oven and serve with their lids balanced back on top. Sprinkle with pomegranate seeds for that magic sparkle.
