A generous slather of this sweet and spicy pumpkin butter on a piece of toast or a stack of pancakes adds a delicious sweetness and kick to breakfast. This simple spread comes from Eric Tucker, the executive chef at Millennium Restaurant, one of VegNews staffers' favorite local restaurants. Whip up a batch of pumpkin scones and this butter, and you're all set for fall.
Makes 1 cup
What You Need:
1 cup pumpkin purée
1/2 cup caramelized onions
1 cup firm tofu, crumbled
2 tablespoons white miso
1 tablespoon maple syrup
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
Salt to taste
What You Do:
1. In a blender or food processor, combine all ingredients except salt and purée until smooth. Stir in salt.
2. Store in an airtight container in refrigerator for up to 2 days.
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