Tofu Recipe: Butternut Squash, Tofu, Almonds

Thai Butternut Squash, With Tofu, Coconut Milk and Toasted Almonds

This rich, satisfying butternut squash tofu recipe is based on Thai vegetarian cooking. It's fancy enough for company, and quick and easy to make.

We wanted a recipe with butternut squash, coconut, and almonds for an expectant vegetarian mom, because these are ideal foods for pregnancy and breastfeeding. It had to be blissfully delicious, mildly spiced, nourishing and filling (i.e high calorie!)

The tofu, veggies and toasted almonds can be prepared ahead of time and stored covered in the fridge. Please do use fresh ginger and jalapeno if you can - it's just not the same without them.

4 - 6 servings: Serve Thai Tofu Butternut Squash with any kind of grain or noodle - we like it with brown basmati rice or quinoa

Ingredients:

• 1 butternut squash, 2 - 3 lb
• 2 stalks celery or 1 fennel bulb
• 2 medium carrots
• 1 jalapeno pepper, seeded. If you don't have it, use 1/8 - 1/4 tsp cayenne
• 2 thin slices raw ginger, peeled, or 1/2 - 1 tsp dried ginger, if you don't have fresh
• 2 Tbsp sunflower oil
• 1/2 tsp ground cumin seed
• 1 tsp. ground coriander seed
• 1/2 tsp turmeric
• 1/2 tsp ground fennel seed
• 2 cups coconut milk
• 1/2 tsp salt
• 1/2 lb firm tofu
• 1/2 cup blanched toasted almonds (recipe below)
• Fresh cilantro and/or basil leaves for garnish

Blanched Toasted Almonds:

• Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes
• Drain and rinse in cold water
• Slip off the skins and spread out to drydry
• Heat 1 tsp oil in a heavy fry pan, and toast the almonds, stirring frequently
• Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently

Sliced Tofu:

• Use 1/2 of a 1 lb block of firm tofu
• Rinse and pat dry
• Cut in 2" X 1/2" X 1/2" sticks
• Keep covered in the fridge until you need them

Recipe Directions:

1. If you're serving this with a grain, put that on to cook first, or while the veggies simmer, depending on how long the cooking time
2. Heat ghee or oil on med. in a large shallow saucepan
3. Mince the fresh jalapeno and ginger, if you're using them
4. Cut the squash in thick rounds, and peel by cutting down around the sides
5. Remove the seeds, and dice in 1" pieces
6. Thinly slice the celery or fennel,and carrots
7. Add the veggies to the oil, turn the heat up a bit, and sauté for five minutes
8. Add the remaining spices, and stir another few minutes
9. Add the coconut milk and salt, bring to boil, then simmer on low until veggies are tender, about 20 minutes, stirring several times
10. Add the tofu and toasted almonds, and simmer another 5 minutes

Slow Cooker Directions:

1. Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
2. After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
3. (This is where an appliance timer is handy, so you can set the slow cooker to turn on two hours before you want to eat!)
4. Cover and cook on low until the squash is tender - approx 2 hours
5. Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes
6. Garnish with cilantro or basil, and serve with a grain (basmati rice is good)