tasha
Just made this last night...it was amazing! I can't wait to eat the left overs today!! You can play with the recipe if you like (e.g. add chick peas, cardamon pods, use more/less garlic, etc.) but it is delicious as is!
Curried Squash and Tofu
2 lb tofu (firm), cubed
3-4 tbsp oil (use your own judgement)
1 medium butternut squash, seeded and cubed
1/3 cup cashew butter
1 can tomatoes (or use chopped tomatoes, just keep juice)
2 chopped onions
5 cloves garlic, minced
1 tsp cinnamon
1 tbsp minced ginger
3 tbsp curry paste (or powder)
1 tbsp brown sugar
1 tsp paprika
1 cup vegetable stock (or water, but better with stock!)
pinch of salt (or more to taste)
Heat oil over medium in large pot, add onions and carmalize (about 15-20 mins, scraping sides and bottom--add a little water if it sticks too much)
Meanwhile, puree tomatoes and cashew butter in blender or processor
Once onions are ready, stir in garlic, cinnamon, ginger, curry, sugar, salt, paprika, and tofu
Add tomato mixture, stock, and squash; bring to a boil, then simmer for about 1 1/2 hours or until squash is done
Garnish with chopped coriander, cashews, or whatever you see fit...or eat as is!
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