Pumpkin Stuffed with Vegetable Couscous and Roasted Tofu

Preheat the oven to 400°F and line a baking sheet with parchment paper. Rinse and halve the pumpkins. Remove the seeds and cut the flesh into 1-1/4 inch thick slices. Brush the pumpkin halves with 1-2 tablespoons of oil and bake in the oven until soft, about 30 minutes.

Meanwhile, rinse the cilantro, parsley and mint, shake dry and pluck off the leaves. Shred in food processor with 2 tablespoons of lemon juice, cumin and some salt and pepper to a fine paste.

Cut the pumpkin slices into cubes. Rinse broccoli and divide into florets. Peel the shallots and garlic and finely chop. Sauté both until translucent in 1 tablespoon of oil, then add the broccoli and pumpkin, pour in broth and cook uncovered for about 5 minutes so liquid vaporizes.

Mix 5 tablespoons of the herb paste with 1 cup of water. Pour into vegetables, bring to boil, sprinkle in the couscous and remove from heat. Let soak for about 5 minutes and season with salt.

Cut the tofu into slices and cook in remaining oil in a pan until brown and crisp on both sides. Mix in remaining herb paste.