Ofen-Hokkaido mit Tofu, Rucola und Kürbiskernen

Zubereitung

1. Heat the oven to 200 °C.
2. Cut the pumpkin into wedges and the tofu into cubes, toss with the olive oil, smoked paprika and salt, and spread on a baking tray.
3. Roast for 25 minutes, turning once.
4. Toast the pumpkin seeds in a dry pan for 2 minutes.
5. Serve the pumpkin and tofu on the rocket, sprinkled with the seeds and a little vinegar.