Hello lovelies, today I will share a new recipe for a tasty autumn lasagne with pumpkin, beetroot and spinach with you. It was created in another colaboration with Taifun Tofu and I’m very happy I was able to develop another recipe with their delicious tofu products. Do you remember the best vegan cheese cake with silken tofu here? This time the star is a different tofu product from Taifun called FETO.
FETO
Taifun offers 3 different sorts of fermented tofu under the name Feto. For the production of FETO, fresh Natural Tofu is fermented with vegan starter cultures (lactic acid bacteria). As a result, the tofu is mildly acidified, and the sugars and carbohydrates in the tofu are already metabolized to a great extent. This process gives the tofu a deliciously mild acidic flavor and promotes the digestion and wholesomeness of the soy bean. In Asia fermented tofu and other fermented soy products such as tempeh and shoyu have been part of the traditional diet for centuries.
The cultures we use for fermentation are vegan plant-derived yogurt cultures, which are also used in the production of vegan cheese or yogurt alternatives. (Source: Taifun Tofu Homepage) All I can say: FETO is super delicious, you can use it for hot or cold dishes. It’s perfect for salads and also for casseroles or oven veggies.
Or, like in my recipe, perfect for autumn lasagne with pumpkin.** **This tasty lasagne isn’t only made out of pumpkin, but also further seasonal vegetables such as beetroot and spinach. You can currently get both freshly harvested and that’s why they are so aromatic and yummy.
Ok, now here is the recipe for autumn lasagne with pumpkin:
