Butter Tofu & Naan Bread

In a non-stick skillet, heat the butter. Add the onions and cook for about 3 minutes over medium heat. Add the garlic, ginger, and spices and cook for about 2 more minutes. Add the tomato and stir for about a minute.

Stir in the squash, coconut milk, broth, and honey. Blend until smooth. Set aside.

Cut the tofu into small cubes. Toss with the starch, cumin, salt, and pepper until evenly coated.

Heat 1 tablespoon of butter and the coconut oil in a non-stick skillet. Add the tofu and cook, stirring, until the pieces are golden. Add oil if needed.

Stir the tofu into the sauce.

Serve in a bowl.

Top with a spoonful of sour cream and green onions.

Serve with warm, buttered naan.