Preheat oven to 350 degrees F (180 degrees C). Place
Canned Pumpkin Purée (1 cup)
Red Curry Paste (3 Tbsp)
Garlic (1 clove)
into a blender or food processor. Blend until uniform.
Radishes (1 bunch)
Firm Tofu (1 pckg)
Extra-Virgin Olive Oil (1 Tbsp)
and bake for 15 minutes in the oven or until light brown around the edges.
Use a bamboo steamer if you have one. Steam
Sugar Snap Peas (1 1/2 cups)
and radishes for 5 minutes. If you do not have a bamboo steamer, you can rig one up with a strainer and large sauce pot. Boil water under the strainer and cover with a lid.
After 5 minutes, add the
Broccoli Rabe (1 bunch)
to the steamer, and steam for another 10 minutes.
Plate all the vegetables with tofu and top with pumpkin sauce and
Scallions (to taste)