- Finely chop the onion, carrot and pumpkin. I use a food processor but at a low speed so that the onion does not go bitter. Or do the onion with a knife and use the processor for the rest.
- Saute the veg on a little oil with a pinch of salt and turmeric till tender, about 10 min.
- Finely grate the tofu or tempeh or also chop in the food processor
- In a large bowl mix the cooked rice, tempeh or tofu, sauted veg, and mix well.
- Adjust the seasoning using ume seasoning or whatever you like. If the tofu is quite salty and strong tasting, you will not need anything, if it's a milder flavour, you will. Sometimes I use nutritional yeast for a cheesy flavour.
- Transfer into an oiled baking dish, spread out and smooth out
- Mix the cornflour or kuzu with a little bit of water, add the cream and some soy sauce and a bit more water (about 50ml), mix well and pour evenly over the bake
- Bake in a preheated oven for about 40 min at 180° C (356 °F), until solid.
- Serve with steamed vegetables.
Tip: Let it stand for a few minutes before cutting up, it will hold together better.
Translated from Czech original at http://www.jimejinak.cz/ryzovy-nakyp/
