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photo Butternut Squash, Tofu, Almonds, Coconut Recipe | Say Mmm

Butternut Squash, Tofu, Almonds, Coconut

Vegan Thai tofu recipe: Butternut Squash Stew, rich, creamy, satisfying mildly spiced vegetable recipe - tofu, coconut milk, toasted almonds, Savvy Vegetarian Recipes
6 Servings - 45 min - savvyvegetarian.com
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Servings:6  | Calories:182 | Total Fat:10g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 2g
10 %
Total Carb 21g
7 %
Fiber 5g
20 %
Sugars 4g
---
Cholesterol 0mg
0 %
Sodium 229mg
10 %
Protein 7g
15 %
Calories:
37% Almonds
28% Butternut squash
18% Others combined
15% Firm tofu
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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
1 tsp sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
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

 Directions : View recipe directions on savvyvegetarian.com
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