Delicata Squash & Tofu Curry
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Tbsp curry powder
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 package (140z) extra-firm or firm water-packed tofu
  • 4 tsp olive oil, divided
  • 1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
  • 1 medium onion, halved and sliced
  • 2 tsp grated fresh ginger
  • 1 14oz can “lite” coconut milk
  • 8 cups coarsely chopped kale or chard, tough stems removed
  • 1 Tbsp lime juice, plus more to taste
Instructions
  1. Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture.
  2. Heat ½ the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a plate.
  3. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes. Add coconut milk; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
  4. Remove from the heat and stir in lime juice.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2011/11/08/delicata-squash-tofu-curry/