Thai Style Butternut Squash Tofu Recipe

Vegan tofu vegetable recipe with coconut milk and toasted almonds

Thai Butternut Squash Tofu Stew

Rich, satisfying tofu recipe, based on Thai cooking, with butternut squash, tofu, coconut milk & toasted almonds.

An ideal vegan tofu vegetable recipe for pregnancy & lactation - blissfully delicious, mildly spiced, nourishing and filling.

Total Prep And Cook Time: 45 Minutes

6 servings

Nutrition Data, 352 g Serving: 406 Cal, 30g Carbs, 11g Fat, 241mg Sodium, 7g Fiber, 12g Protein, high Saturated Fat, low Cholesterol, good source Vit C, Vit A, Manganese. Estimated glycemic load 10


  • 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
  • 1 stalk fresh lemon grass, peeled and cut in 2 inch pieces
  • 1 tsp sunflower oil
  • 1/2 tsp cumin seed
  • 1/2 tsp turmeric
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  • 1 can light 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 dry
  • 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:

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  • 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 medium-low heat 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 lemon grass and 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
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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)

Recipe Tips

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The tofu, veggies and toasted almonds can be prepared ahead of time and stored covered in the fridge. Please do use fresh ginger, jalapeno and lemon grass if you can - they help give it more of a Thai taste. A good substitute for all three is Thai Green Curry Paste - Thai Kitchen brand is vegan.

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

Recipe Comments:

This is absolutely delicious. I tried it with pureed squash, rather than adding the squash in pieces. Combined with the coconut milk it makes a thick and wonderful sauce - Cathy R.

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