Vegan Curry with Tofu and Squash
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Serves: 5-6 servings
 
Ingredients
  • 1 pkg (425 g) firm tofu, drained
  • 1 butternut squash, (about 2 lb/1 kg)
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 tsp red curry paste
  • 1 can (14 oz/398 mL) light coconut milk
  • ¾ cup vegetable stock
  • 3 tbsp soy sauce
  • ½ tbsp packed brown sugar
  • ½ tsp salt
  • 1 sweet red bell pepper, thinly sliced
  • 2 tbsp lime juice
  • 2 tbsp salted peanuts, chopped
Instructions
  1. Pat tofu dry with paper towels; cut into ¾-inch (2 cm) cubes. Set aside. Peel and seed squash; cut into ¾-inch (2 cm) cubes to make 3 cups (750 mL). Set aside.
  2. In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes. Add squash, coconut milk, stock, soy sauce, sugar and salt; bring to boil. Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
  3. Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
Notes
Recipe source: Canadian Living
Nutrition Information
Serving size: 1 Calories: 204 Fat: 11g Saturated fat: 4g Carbohydrates: 21g Sodium: 878mg Fiber: 3g Protein: 9g Cholesterol: 0g
Recipe by Salu Salo Recipes at https://salu-salo.com/vegan-curry-with-tofu-and-squash/