Just like Butta Tofu.......with butternut squash and tomato curry sauce


10 ounces firm tofu, cut into bite size pieces.
3 tablespoons olive oil
1/2 onion chopped
1 garlic clove finely chopped
1 tablespoon finely chopped ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
1/2 teaspoon turmeric
1 cup butternut squash peeled and cut into small cubes
2 cups cauliflower florets
2 cups tomato pieces
1/2 cup water
1 cup sliced zucchini
salt to taste


Heat the oil and saute the onions, garlic and ginger for about 3 minutes until golden
Stir in the spices and cook for an additional minute or two
Add the tofu and cook for 2-3 minutes to coat with the spices
Add the butternut squash pieces and cauliflower pieces
Stir in the tomato pieces and pour in 1/2 cup of water
Toss in the zucchini
Season to taste with salt and cover the skillet with a cover. Allow to simmer for about 10 minutes or until the vegetables are cooked.
For a thicker sauce, remove the cover and allow to cook for a few more minutes to desired consistency


After all the holiday indulgence, I believe our bodies crave less rich foods. On the other hand, it might also be our conscience that has gotten the upper hand, guiding us to healthier eating as the new year takes hold. This recipe is proof that even tofu can be edible and quite tasty, when combined with the right spices. Tofu is like a sponge ( albeit a rubbery one...... as most of you are probably thinking but too polite to say), absorbing the flavours of the other ingredients and especially the rich spices. The butternut pieces not only gives is a lovely buttery flavour but makes for a satisfying dish.




Monday, January 10, 2011 - 10:43am


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