Delicata squash’s thin skin is tender when it’s cooked so there’s no need to peel. Serve with quinoa or brown rice.
- 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
- Combine curry powder, salt and pepper in a small bowl.
- 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.
- 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, until the vegetables are lightly browned, 4 to 5 minutes.
- Add coconut milk and brown sugar; bring to a boil.
- Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute.
- Stir in the rest of the greens and cook, stirring, for 1 minute.
- 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.
- Remove from the heat and stir in lime juice.
Serving size: 1 Calories: 316 Fat: 18 Carbohydrates: 29 Sodium: 363 Fiber: 8 Protein: 16