Squash and Tofu Curry

 
Prep time
Cook time
Total time
 
Delicata squash’s thin skin is tender when it’s cooked so there’s no need to peel. Serve with quinoa or brown rice.
Serves: 4
Ingredients
  • 2 tablespoons curry powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 14-ounce package extra-firm or firm water-packed tofu
  • 4 teaspoons coconut 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
  • 1 14-ounce can “lite” coconut milk
  • 1 teaspoon light brown sugar
  • 8 cups coarsely chopped kale or chard, tough stems removed
  • 1 tablespoon lime juice, plus more to taste
Instructions
  1. Combine curry powder, salt and pepper in a small bowl.
  2. 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.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
  4. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  5. Heat the remaining 2 teaspoons oil over medium-high heat.
  6. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
  7. Add coconut milk and brown sugar; bring to a boil.
  8. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute.
  9. Stir in the rest of the greens and cook, stirring, for 1 minute.
  10. 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.
  11. Remove from the heat and stir in lime juice.
Nutrition Information
Serving size: 1 Calories: 316 Fat: 18 Carbohydrates: 29 Sodium: 363 Fiber: 8 Protein: 16
 

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