Pumpkin and Potato Tuna Bake with Tofu

This comforting bake combines the earthy sweetness of pumpkin and the creaminess of potatoes with the savory notes of tuna and tofu. The dish is topped with a crispy onion layer that adds texture and flavor. It's a wholesome, filling meal that balances traditional flavors with a modern twist, making it suitable for both pescatarians and vegetarians alike.

Ingredients:

• 1 cup pumpkin, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 large onion, thinly sliced
• 1 can tuna, drained
• 1 block firm tofu, crumbled
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup vegetable broth
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pot, bring salted water to a boil and add the diced pumpkin and potatoes. Cook until tender, about 10-15 minutes. Drain and set aside.
3. In a large mixing bowl, combine the drained tuna, crumbled tofu, cooked pumpkin, and potatoes. Add garlic powder, dried thyme, salt, and pepper. Mix gently until combined.
4. In a skillet, heat olive oil over medium heat. Add the sliced onion and sauté until golden brown and caramelized, about 10 minutes.
5. In a baking dish, spread the pumpkin and potato mixture evenly. Pour the vegetable broth over the mixture.
6. Top with the caramelized onions and sprinkle breadcrumbs on top if using.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
8. Let cool for a few minutes before serving.