Squash Tofu curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Curry powder .5 tsp Salt .25 tsp Pepper, black 397 grams Tofu, firm 453 grams Butternut Squash .75 cup, chopped Onions, raw 2 tsp Ginger Root 14 oz Thai Kitchen Light Coconut Milk 8 cup, chopped Kale 1 fl oz Lime Juice 2 1tsp Canola Oil
Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total.
Alternate cooking tofu:
Soak the tofu in coconut milk, curry, onion powder, garlic powder, and red pepper flakes all day. Spread them on a pan, lines with foil and sprayed with cooking spray and bake at 350 for 45 minutes flipping the tofu half way through the time.
Transfer to a plate. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute.
Stir in the rest of the greens and cook, stirring, for 1 minute.
Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
Remove from the heat and stir in lime juice.
Serving Size: 4 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Alternate cooking tofu:
Soak the tofu in coconut milk, curry, onion powder, garlic powder, and red pepper flakes all day. Spread them on a pan, lines with foil and sprayed with cooking spray and bake at 350 for 45 minutes flipping the tofu half way through the time.
Transfer to a plate. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute.
Stir in the rest of the greens and cook, stirring, for 1 minute.
Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
Remove from the heat and stir in lime juice.
Serving Size: 4 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 310.8
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 370.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 11.1 g
- Protein: 14.9 g
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