Indian tofu with ginger, cardamom, and butternut squash

Make bouillir the vegetable broth. Cut the squash butternut into cubes. Add the squash to the broth and cook about 8 minutes or until the squash is tender. (Elle will be crushede more tard, donc elle ne doit pas be croquante still.)

In a non-stick skillet, heat 1 tablespoon coconut oil. Add the onions and cook about 3 minutes over medium heat. Add garlic, the ginger and the spices and cook about 2 minutes. Add the tomatoes and stir about a minutes. Turn off the heat.

Add the broth and the squash, same que the cream and the honey. Blend the mixture afin obtain a texture smooth. Set aside.

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

Heat 1/2 tablespoon coconut oil in a non-stick skillet. Add the tofu and cook, stirring until the pieces are golden. Add the tofu to the dish, and keep a few pieces to Place on plate lors serving.

Add a spoon sour cream and the chives on plate.