Tuesday, October 29, 2013

Curried Tofu with Butternut Squash and Kale

Since September, I have been cooking only vegetarian food at home. We are still eating meat, poultry, and fish occasionally, when dining out at restaurants or others' homes, but here at home, we have been strictly vegetarian. I made this decision for health, environmental, and economic reasons, and so far, it's going great!

This meal is actually vegan, and wow, was it delicious. Perfect for the cooler weather we've been having recently.


  • 1 Tbsp. vegetable or coconut oil
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 1 medium butternut squash, peeled and cut into cubes
  • 1 package extra-firm tofu, drained and cut into cubes
  • 1 Tbsp. curry powder
  • 2 tsp. ground ginger
  • 2 tsp. ground cumin
  • salt and pepper, to taste
  • cayenne pepper, to taste
  • 1 small bunch of kale, washed and torn
  • 1 C. coconut milk (can substitute lite coconut milk, but it will be less creamy)
In a large saute pan, heat the oil over medium heat. Add the onion and saute for a few minutes until softened. Add the garlic and saute for one minute, until fragrant. Add the squash and saute 5-10 minutes, stirring occasionally, until lightly browned on all sides. Add the tofu and season all ingredients with the curry powder, ginger, cumin, salt, pepper, and cayenne. Cook for about 5 minutes, stirring occasionally, until the tofu is browned on all sides. Add the kale and cook until slightly wilted, about 5 minutes. Add the coconut milk and heat through. Taste for seasoning. Serve over rice or another grain, like bulgur, wheat berries, quinoa, or farro.