Honey Dukkah Roasted Pumpkin & Tofu

by Trudy ~ Veggie num num on December 22, 2010

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Honey Dukkah Roasted Pumpkin & Tofu

One of the wonderful things about being back in Australia and more specifically Queensland is the abundance of delicious Kent pumpkins available. Nothing compares to the sweet full flavour of these pumpkins and I have missed being able to cook some of my favourite pumpkin dishes, especially roast pumpkin :)

Having visited the markets on the weekend we picked up all sorts of delicious locally grown veggies including an organically grown Kent pumpkin. With a craving for something warming and spicy I decided on trying out a little dukkah with roasted pumpkin and added tofu for texture and protein.

Dukkah is a spicy mixture made from nuts, seeds and spices; easily made at home you can experiment with the ingredients to come up with your own flavour combination. The recipe below makes about twice the amount you’ll need for the roasted pumpkin and tofu so store the rest in an airtight container or screw-top jar for use in salads, sprinkled on top of pasta or served with chunks of crusty bread dunked in olive oil… yum!!

This simple vegetarian recipe makes a wonderfully colourful and delicious side dish, the dukkah goes all crunchy and the pumpkin soft and sweet. You could easily omit the tofu and double the pumpkin if you prefer. Serve as part of a main meal or on its own with couscous, rice or plenty of crusty bread.

Perfect as a side for this holiday season the honey and dukkah coated pumpkin and tofu could also be threaded onto soaked skewers and roasted on the BBQ for a delicious summertime Christmas dish!

Preparation time: 55mins
Serves 4


  • 1½ cups raw nut & seed mix (I used and combination of almonds, cashews, brazil nuts, pumpkin seeds, sunflower seeds and sesame seeds)
  • 1 good tbs ground cumin
  • 1 good tbs ground coriander
  • 2 tsp ground turmeric
  • 2 tsp Hungarian sweet paprika
  • 2 tsp mixed pepper corns, coarsely ground
  • 2 tsp rock salt, coarsely ground
  • 1 tsp mixed dried herbs

Pre-heat the oven to 180°C/356°F

Scatter the nuts and seeds over a large oven tray and roast in the pre-heated oven for 5-8 minutes until just starting to golden and pop {keep a close eye on them as they can burn quickly} remove from the oven and set aside to cool.

By hand or in a food processor coarsely process all the remaining ingredients with the roasted nuts and seeds to form a coarse/chunky mixture with plenty of texture.

Dukkah can be stored in an airtight container for up to 2 weeks or more for use in salads, sprinkled on top of pasta, served with chunks of crusty bread dunked in olive oil or as below.

Honey Dukkah Roasted Pumpkin & Tofu

  • 500g (1lb) firm tofu
  • 1kg (2lb) piece of pumpkin, seeded and peeled
  • 1 cup dukkah (see above)
  • 3 tbs olive oil
  • 2 tbs honey (try maple syrup for a vegan version)

Pre-heat (or increase the heat) to 210°C/410°F

Chop the tofu and pumpkin into good sized chunks (approx. 5cmx5cm) and toss with the dukkah, honey and olive oil {I made this mixture ahead of time an allowed it to rest in the fridge for about 1 hour before roasting}.

Place in the hot oven and roast, tossing occasionally for 30-35 minutes until pumpkin is soft and dukkah golden and super crispy. {The dukkah coasted pumpkin and tofu could also be threaded onto soaked skewers and roasted on the BBQ}

Serve this delicious roasted pumpkin recipe alongside couscous, rice or crusty bread or as part of a main meal.

Honey Dukkah Roasted Pumpkin & Tofu

Sorry about the poor quality pictures ~ this is what happens when it’s dark out and you’re hungry :):)

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{ 8 comments… read them below or add one }

Jennifer (Delicieux) December 22, 2010 at 10:40 am

Mmm this looks so delicious Trudy, as always. I LOVE roast pumpkin, my favourite is butternut.

Thanks for your dukkah recipe too. I’ve not made dukkah at home before. I will have to try this as I love dukkah with fresh bread and olive oil.

Have a great Christmas Trudy. I’m looking forward to all of your wonderful recipes in the new year.

Charles January 12, 2011 at 11:11 am

Wow, I’ve never heard of dukkah before – looks really nice – perfect thing to have knocking around in the house to sprinkle on things, thanks for the recipe!

Trudy (veggie num num) January 20, 2011 at 1:48 pm

Thanks so much Jennifer, I have been very absent around these parts over the last couple of months. I hope you and yours had a wonderful Christmas and I’m looking forward to see what wonderful recipes you have in store over at Delicieux in the coming year :)

Hi Charles, dukkah is indeed a wonderful thing to have in the cupboard, perfect as a spicy little addition to so many things, enjoy and thanks for your comment :)

Jenné @ Sweet Potato Soul February 16, 2011 at 11:35 am

I’m going to try this; it looks delicious, and pumpkin is going to be gone soon : (
What camera do you use? I love your photos!

Trudy ~ Veggie num num February 16, 2011 at 2:14 pm

This is a super tasty way to enjoy pumpkin Jenne :) I’m shooting with a Canon 5D Mark II it’s a wonderful camera to use and I’m so very glad you love Veggie num num’s photos, I love taking them too :D thanks for all your lovely comments!!

Olivia May 23, 2011 at 12:12 pm

Made this for lunch yesterday and served it with quinoa- OMG amazing!!!
Thanks for the fabulous recipe!

Bea October 28, 2011 at 2:50 am

Looks delish!

I’m invited to a Halloween party and would like to make this. Do you think I could make it, take it to the party and just pop it in the oven again for a few minutes to make sure it’s still crispy?

Trudy ~ Veggie num num November 2, 2011 at 2:25 pm

Hi Bea! So Sorry my reply is too late… I hope you tried this recipe for your Halloween party and that it turned out great!! Being pumpkin there is always a risk it might go mushy when re-heated but it should still taste great :)

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