Pumpkin Honey Tofu


This post may contain affiliate links.

Hi Friends!  How was your weekend?  Mine flew by at warp speed!  I had a great weekend, full of family time with Scott and Skylar, some time in the kitchen, and a few crazy shenanigans, too.  Hopefully you made the most of your summer weekend because they are so precious.

Here’s a few pictures I snapped on our stroll through Balboa Parktoday

Sidewalk in Balboa Park

Bridge in Balboa Park
The park spans miles and miles of urban landscape complete with bridges.  This is the bridge leading into the Rose Gardens.
Trees and bushes in Balboa Park

Over the weekend I came up with a new tofu recipe.

If you missed any, here are my recent tofu recipes:
Sweet and Sour Honey Lemon Tofu

Stacked Sweet and Sour Honey Lemon Tofu
Close up of Sweet and Sour Honey Lemon Tofu

Sesame Ginger Maple Tofu

Sliced Sesame Ginger Maple Tofu in container
Close up of Sesame Ginger Maple Tofu

Mango Ginger Maple Tofu

Slices of Mango Ginger Maple Tofu
Close up of Mango Ginger Maple Tofu
Mango Ginger Maple Tofu with browned edges

Today’s Recipe is Pumpkin Honey Tofu


Pumpkin Honey Tofu
1/4 c Pumpkin Butter (I stockpile this seasonally in the fall from TJ’s but as a substitute, use 1/4 c pumpkin puree whisked with a Tbsp of Agave/Maple/Honey)
1/3 c Honey (or Agave or Maple. Here was the Vegans & Honey Discussion for inquiring minds)
1 Tsp Ground Ginger
1/4 c Apple Cider Vinegar
Optional: Dash of Tamari or Soy Sauce
Pinch of Nutmeg/Cayenne/Chili Powder/Cumin/Pumpkin Pie Spice/Cinnamon
Drizzle of EVOO/Coconut/Hemp Oil

Whisk to combine all ingredients. Bake at 450F for 20 Minutes. Flip and cook another 5 or so, or until desired browning is reached.


Trader Joe's Pumpkin ButterNutrition Facts on Pumpkin ButterInside jar of Pumpkin ButterIngredients to make Pumpkin Honey Tofu glaze in bowl

Marinate the sliced ‘Fu for 15 minutes to 24 hours

Sliced tofu on plateTofu added to marinade

Bake on a Foil-Lined Cookie Sheet at 450F for 20 Minutes and Flip and cook another 5 or so.

Marinated tofu in single layer on foil lined baking sheetClose up of Marinated Tofu
  Cooking times and desired doneness levels will vary, so watch yours closely.

I used Tofu that had previously been frozen, thawed, and pressed.  Since receiving my Tofu Press, I have been enjoying coming up with new tofu recipes.

Tofu Press
Tofu in box with Lid on

The net result for this recipe is a very sponge-like textured tofu.

Finished Pumpkin Honey Tofu
Close up of Pumpkin Honey Tofu
Stacked Pumpkin Honey Tofu slices

If you close your eyes while eating this tofu, I kid you not, you could be convinced your eating a sweet pumpkin bread.  It’s been about 5 or 6 years since I’ve had bread.  Being gluten-free, I just don’t care about bread that much to make or purchase GF Bread, and I guess I may be easily impressed, but for some reason, this particular batch of tofu is almost bread-like.

Close up of tofu in clear container

If you don’t freeze and thaw it, the texture will be different, more traditional and the flavor is great.  It’s very fall-like.  In the middle of summer.  Makes perfect sense.

Close up of crispy outside of Pumpkin Honey Tofu
Pumpkin Honey Tofu layered in container
I’ve been eating them like pumpkin-spiced “bread sticks”

Dessert: Vegan White Chocolate Chocolate Peanut Butter Cups

Two Vegan White and Dark Chocolate Chocolate Peanut Butter Cups
I love the Ruffled Edges!
Two split Vegan White Chocolate Chocolate Peanut Butter Cups on plate
One split Peanut Butter Cup showing filling

From yesterday’s post about Feeding Kids Veggies and Catering to Picky Eaters

Front of magazine with article about Recipes for Picky Eaters

The overwhelming majority of you said that:

Adding pureed veggies into kids’ foods, i.e. Sneaky Chef stuff, is not a sustainable practice (are the parents going to do that for the grown child who has never learned to eat plants on their own?)
That it’s lying to kids
And that long term, nothing good can really come from it.  I agree and that although adding some pureed veggies fruits for extra oomph to food is one thing, it’s not okay as the only way a person is getting vegetables into his/her diet.

Many of the parents who responded were along the lines of me.  Eat your veggies or you won’t have much left to eat in this house, child.  Always good to know the other parents reading along and I think alike.   hah!

And the overwhelming majority of you also said that excluding certain foods from one’s diet, i.e. grains, carbs, protein, only eating high protein at the exclusion of other things, excluding vegetables, etc. that it’s not healthy.    There were great comments on this discussion so if you missed them, Check Them Out.  I was pleasantly surprised how many of you chimed in on the Veggie Discussion, and thank you for your input!

And yes, I did hit the mailbox jackpotlast week.

Box full of bags of Mary's Crackers
Taste of the East Cookbook
The Get Healthy vegan cookbook
I’ll fill you in on my Book Reviews soon!

Gym & Weights Workout Today From This Tab: Chest/Shoulders

Tip of the Day:  My Ani Phyo Raw Essentials Cookbook Give Away!

This is quite possibly My Favorite Cookbook, ever.
Click Here for your Chance to Enter & Win It!

1. Best Thing You Ate or Did This Weekend?
Me = Being with Scott and Skylar and just soaking in the fresh air and family times.

2. I am so excited but I purchased a piece of home gym equipment!  As I mentioned, I am sick of being beholden to my gym and want to be able to workout at home from time to time.  Not sure if my purchase will totally replace 100% of my gym sessions, but if I can cut back from 6 days a week to 2 days a week venturing out to the gym, I will be happy and I think my purchase will do just that!

I want to hear everyone’s recommendations and “wish list” items if you could buy any workout or home gym equipment, what would you buy?  Are there any things you’ve heard horrible reviews about or have firsthand experience one way or the other with, either wonderful or awful?



Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.


    1. Both time, before freezing, and after. And you should freeze it for a good 3 to 5 days. You want it rock rock hard, which can take a few days to truly get it like a brick. Then thaw it, press it again. Then marinate, and bake it off. LMK if you try it.