Indian tofu with ginger, cardamom, and butternut squash…ome-et-butternut/

By: La vie dans mon assiette
In collaboration with Unisoya


What you need:


(Yields: 6 cups)

2 cups butternut squash

¾ cup vegetable broth

1 tablespoon coconut oil

1 chopped onion

2 garlic cloves, chopped

1 tomato, finely diced

½ tablespoon chopped ginger

½ tablespoon Garam Masala

2 ground cardamom pods

½ teaspoon cumin

½ tablespoon red curry paste

1/3 cup 15% cream (or coconut milk)

1 tablespoon honey

Salt and pepper


One 300 g package of Unisoya ginger tofu

½ tablespoon coconut oil

3 ground cardamom pods *

Salt and pepper

Sour cream (optional)

Chives (optional)


* With a mill other than the pepper mill, always have a few seeds of

cardamom ready to sprinkle on top of a dish is a change of

pepper and enhance the flavors of dishes.


The instructions:

Boil the vegetable broth. Cut the butternut squash into cubes. Add the squash to the broth and cook for about 8 minutes or until the squash is tender. (She’ll be mashed later, so she doesn’t have to be crunchy anymore.)


In a non-stick skillet, heat 1 tbsp 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 minutes. Add the tomatoes and stir about

one minute. Turn off the heat.

Stir in the broth and squash, as well as the cream and honey. Blend it for a smooth texture. Set aside.

Cut the tofu into small cubes. Sprinkle the pieces of cardamom, salt and pepper, then coat well.

Heat ½ tablespoon of coconut oil in a non-stick skillet. Add the tofu and cook, stirring, until the pieces are grilled

Add the tofu to the recipe and keep a few pieces to place on the plate for serving.


Add a spoonful of sour cream and chives to the plate (optional)


Enjoy your meal