Just like Butta Tofu.......with butternut squash and tomato curry sauce
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.
Total Steps
8
Ingredients
15
Tools Needed
5
Ingredients
- 10 ounce firm tofu, cut into bite size pieces
- 3 tablespoons olive oil
- 1/2 onion, chopped
- 1 clove garlic, 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(optional)
Instructions
Step 1
Heat the olive oil in a skillet and sauté the chopped onion, finely chopped garlic, and finely chopped ginger until golden.
Step 2
Stir in the cumin, coriander, garam masala, and turmeric, and cook for an additional minute or two.
Step 3
Add the firm tofu pieces and cook to coat them with the spices.
Step 4
Add the butternut squash cubes and cauliflower florets.
Step 5
Stir in the tomato pieces and pour in the water.
Step 6
Toss in the sliced zucchini.
Step 7
Season to taste with salt. Cover the skillet and allow to simmer until the vegetables are cooked.
Step 8
For a thicker sauce, remove the cover and allow to cook for a few more minutes until desired consistency is reached.