Butternut Squash and Tofu Curry

I hadn’t included tofu in my meals in a long while and forgot how versatile and easy to prepare it is!

I had this butternut squash and tofu curry for lunch with brocolli and brown rice and it was heavenly! Perfect for this rainy weather ?

I used coconut milk to substitute dairy in the curry as usual (plus i added the remaining coconut milk into the rice). Sending love to everyone making an effort to care for their bodies, minds and our environment by eating healthy.

Recipe: 

Ingredients 

2 tablespoons curry powder
salt and ground pepper to taste
100g extra-firm or firm water-packed tofu
4 teaspoons canola oil, divided
1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger
100ml can coconut milk
1 teaspoon brown sugar
8 cups coarsely chopped kale or spinach, tough stems removed
1 tablespoon lime juice, plus more to taste

Method

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 curry with salt and pepper.

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. 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, for 5 about 5 minutes until the vegetables are lightly browned. Add coconut milk and brown sugar; bring to a boil. Add half the kale and cook for about 1 minute, stirring, until slightly wilted. Stir in the rest of the greens and cook, stirring, for 1 more minute.

Return the tofu to the pan, cover and cook, stirring once or twice for about 5 minutes, until the squash and greens are tender.

Remove from the heat and stir in lime juice. Enjoy!