Indian tofu with ginger, cardamom, and butternut squash

Bring the vegetable broth to a boil. Cut the butternut squash into cubes. Add the squash to the broth and cook for about 8 minutes or until tender. (It will be blended later, so it doesn't need to remain firm at this stage.)

In a non-stick skillet, heat 1 tablespoon of coconut oil. 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 tomatoes and stir for about a minute. Turn off the heat.

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

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

Heat ½ tablespoon of coconut oil in a non-stick skillet. Add the tofu and cook, stirring, until the pieces are golden. Stir the tofu into the sauce, reserving a few pieces to place on top at serving time.

Add a spoonful of sour cream and chives on each plate.