Tofu with Fall Vegetables
Sweet Potato Soup
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Course: brunch, Dinner, Lunch
Cuisine: Indian
Keyword: Gluten-Free, Healthy, Tofu, Vegan, Vegetarian
Servings: 4
Calories: 524kcal
Author: Chef Bill Collins

Ingredients

  • 1 pound tofu (extra firm)
  • 3 tablespoons olive oil (divided)
  • 1 tablespoon corn starch
  • 1 teaspoon garam masala
  • 1 carrot (peeled and thinly sliced)
  • 1 red pepper (seeded and sliced)
  • 1 onion (peeled and sliced)
  • 2 garlic cloves (peeled and sliced)
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 1 butternut squash (small, peeled, seeded, and cut into a small dice)
  • ½ cabbage (cut into small pieces, or 12-15 Brussels sprouts, trimmed and cut in half lengthwise)
  • 14 oz coconut milk
  • 14 oz diced tomatoes (canned)
  • teaspoon hot sauce (Optional. Such as Tabasco, Cholla etc.,)

Instructions

  • Heat the oven to 425°, and line a sheet pan with parchment paper
  • In a medium-sized bowl, whisk together 1 tablespoon of olive oil and cornstarch, and sprinkle with garam masala, salt and pepper. Add the tofu to the cornstarch mixture, and gently toss until tofu is evenly coated. Place the tofu onto the sheet pan, and bake until it’s done, approximately 25-30 minutes. Turn the tofu over every 10 minutes while it’s baking
  • While the tofu is cooking, heat a large skillet, or a wok, over a medium heat. When it’s heated, add 1 tablespoon of oil (more, if needed), then add the carrot, pepper and onion. After 5 minutes, or when the vegetables have started to heat through, add the garlic, and cook for 30 seconds, or until it becomes fragrant
  • Add the add the two teaspoons each of the curry powder and garam masala. Stir until fragrant
  • Add the add the two teaspoons each of the curry powder and garam masala. Stir until fragrant
  • Add the diced squash and cabbage, and mix to combine. Add the coconut milk and tomatoes, and bring to a light boil
  • Simmer for 10-15 minutes, or until the squash is cooked throughSeason to taste with additional salt, pepper, curry powder, garam masala, and/or hot sauce

Notes

Serve over rice or quinoa
Nutrition Facts
Tofu with Fall Vegetables
Serving Size
 
4 g
Amount per Serving
Calories
524
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
21
g
131
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
9
g
Sodium
 
141
mg
6
%
Potassium
 
1606
mg
46
%
Carbohydrates
 
47
g
16
%
Fiber
 
10
g
42
%
Sugar
 
14
g
16
%
Protein
 
16
g
32
%
Vitamin A
 
23648
IU
473
%
Vitamin C
 
133
mg
161
%
Calcium
 
240
mg
24
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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