Pumpkin Curry Stew with Tofu

What to do with leftover pumpkin, when you have about four minutes to eat and you're starving? (This helpfully also uses up your leftover tofu.) The sunflower seed butter gives the sauce some body.

This is another dish that just doesn't photograph well.

Pumpkin Curry Stew with Tofu

1 medium onion, diced
1 cup pumpkin puree (canned is fine)
2 tbsp sunflower seed butter
1/2 block firm tofu, cubed
1 head broccoli, cut into florets
1 tsp vegetable oil
1+ tsp curry powder
1/2 tsp cumin
1/4 tsp ginger
1/4 tsp black pepper
dash salt
2 shakes hot pepper flakes
1/2 cup water

Steam or boil the broccoli and reserve.
Saute the tofu and onions in oil over medium-high heat until the tofu is lightly browned (you might need to start the tofu before the onions to avoid burned onions). When lightly browned, add the spices and saute for another minute. Add the pumkpin, water, and sunflower seed butter, and turn the heat to low. Stir well to combine. Add the broccoli and stir to coat. Cook another minute or so, until all ingredients are coated in sauce and everything is hot. Serve with rice.

Serves 2.

Variations: Chicken would be good, instead of tofu. Alternately you could add some crushed tomatoes and remove the sunflower seed butter.