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)
* 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.
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