Roasted Carnival Pumpkin with Shio-Koji Tofu Cream, Herb Oil & Crispy Sage

Autumn cooking is all about depth and comfort — and this dish captures both beautifully.
Sweet roasted Festival pumpkin meets the rich umami of fermented shio-koji tofu cream, balanced by a vibrant sage and parsley oil and a crunchy pumpkin seed crumble for texture.

The crispy sage adds that final aromatic touch — salty, delicate, and fragrant. Each element is simple to make, yet together they create a restaurant-quality vegetarian main that feels warm, earthy, and refined. Whether you’re a home cook or a chef experimenting with koji, this recipe brings true seasonal magic to the table.

Roasted Carnival Pumpkin with Shio Koji Tofu Cream, Herb Oil & Crispy Sage

Category: Vegetarian / Autumn Recipe
Prep Time: 20 mins (plus 3 days fermenting)
Cook Time: 40 mins
Total Time: 3 days + 1 hour
Serves: 2–3

Meta Description (SEO)

This roasted carnival pumpkin recipe pairs smoky, caramelised pumpkin with silky shio-koji tofu cream, fresh herb oil, and crispy sage. A show-stopping vegetarian autumn dish layered with umami, colour, and texture — perfect for cozy dinners or elegant plating.

🌿 Ingredients

For the Pumpkin

  • 1 medium Festival pumpkin (or similar small pumpkin)

  • Olive oil, for roasting and grilling

  • Sea salt, to taste

For the Shio-Koji Tofu Cream

  • 150g silken tofu (koji or plain silken tofu)

  • 20ml oat milk (plus more if needed)

  • 1–2 tbsp ready-made shio koji

For the Herb Oil

  • 10g fresh sage leaves

  • 10g fresh parsley leaves

  • 60ml neutral oil (grapeseed or light olive oil)

  • Ice water, for blanching

For the Crispy Sage

  • Fresh sage leaves (as needed)

  • Neutral vegetable oil (enough for ¼-inch depth in pan)

  • Fine sea salt, to season

For the Pumpkin Seed Crumble

  • 30g green pumpkin seeds (pepitas)

  • 15ml olive oil

  • Sea salt, to taste

Instructions

Step 1: Marinate the Tofu

  1. Drain the tofu and pat dry with kitchen paper.

  2. Coat the tofu evenly with a thin layer of shio koji — just enough to cover the surface.

  3. Cover and refrigerate for at least 3 days to ferment and build deep umami flavour.

Step 2: Make the Shio-Koji Tofu Cream

  1. After 3 days, wipe off excess shio koji from the tofu.

  2. Add tofu and 20ml oat milk to a blender.

  3. Blend until smooth and silky, adding a touch more milk if needed.

  4. Transfer to a bowl and refrigerate for 30 minutes to slightly firm up.

Step 3: Prepare the Herb Oil

  1. Bring a pot of water to the boil and prepare an ice bath.

  2. Blanch sage and parsley leaves for 10 seconds, then plunge into the ice bath.

  3. Pat dry thoroughly.

  4. Blend the herbs with 60ml oil until smooth and vibrant green.

  5. To strain:

    • Line a fine strainer with a clean cloth or cheesecloth.

    • Set over a chilled bowl and pour the herb mixture through.

    • Let it drain naturally for 30–60 minutes without pressing.

Step 4: Roast the Pumpkin

  1. Preheat oven to 180°C (fan 160°C / 350°F).

  2. Cut the pumpkin into segments following its natural ridges.

  3. Toss with olive oil and salt.

  4. Roast for 25–30 minutes, until fork-tender and caramelised.

Step 5: Griddle for Char Marks

  1. Heat a griddle pan over medium-high heat.

  2. Lightly brush the roasted pumpkin with oil.

  3. Grill for 2–3 minutes per side until defined char marks appear.

    • Tip: Use a burger press or spatula for an even sear.

Step 6: Make the Crispy Sage

  1. Heat ¼-inch of neutral oil in a skillet over medium heat until shimmering.

  2. Test with a sage leaf corner — it should sizzle immediately.

  3. Fry sage leaves in a single layer for 1–2 minutes, flipping once.

  4. When the oil quiets down, transfer to a paper towel-lined plate.

  5. Sprinkle with salt — they’ll crisp up as they cool.

Step 7: Make the Pumpkin Seed Crumble

  1. Add pumpkin seeds to a blender or food processor.

  2. Pulse until coarsely chopped (not fully ground).

  3. Transfer to a bowl, drizzle with olive oil, and season with salt to taste.

  4. Stir well — the texture should be crunchy and lightly coated.

To Serve

  1. Spoon a layer of shio-koji tofu cream onto each plate.

  2. Arrange grilled pumpkin on top.

  3. Sprinkle over the pumpkin seed crumble.

  4. Drizzle with sage-parsley herb oil.

  5. Finish with crispy sage leaves and a final pinch of sea salt.

Chef’s Tips

  • The tofu cream and herb oil can be made up to 3 days ahead.

  • Use leftover pumpkin seed crumble as a topping for soups, risottos, or salads.

  • For added richness, finish with a drizzle of good olive oil just before serving.

  • Shio koji adds natural saltiness — season carefully throughout.