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Coconut Squash and Tofu Recipe


Silver Post Medal for All Time! 293 Posts
July 5, 2015

Coconut Squash and riceThis is a super healthy and super yummy dinner. The coconut milk really makes it! Great way to use those squash from your garden. :)

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Total Time: Under 2 hours

Yield: 8?

Source: Modified from a recipe in a cookbook

Ingredients:

  • 1 Package tofu, (14 oz) cut into small cubes
  • 1 Tbsp Olive oil, for sautéing
  • 1 butternut squash, peeled, seeded and cut into 1/2" cubes
  • 2 eggplants, peeled, seeded and cut into 1/2" cubes
  • 1 onion, minced
  • 8 garlic cloves, minced
  • 2 Tbsp fresh ginger, grated
  • 1 Can coconut milk (14 oz)
  • 2 cups vegetable broth
  • 1 cup fresh cilantro, minced
  • 4 tsp lime juice
  • Braggs Amino Acids for seasoning, salt and pepper to taste
  • Brown rice
  • Butter

Steps:

  1. Cook your butternut squash in a splash of oil in your pot over medium/high heat for about 10 minutes. Transfer to a bowl when done.
  2. cooked diced squash
     
  3. Cook your eggplant in a splash of oil in the same pot over medium/high heat for about 7 minutes. Transfer to the bowl with the squash.
  4. cooked diced squash and eggplant
     
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  5. Cook your onion in a splash of oil in the same pot over medium/high heat for about 7 minutes. Add your garlic and ginger and cook 30 seconds more.
  6. sauteed garlic and onion
     
  7. Add your coconut milk, broth, squash, eggplant and tofu to your pot. Bring to a boil, reduce to a simmer and simmer for about 15-20 minutes, or until squash is tender.
  8. Coconut Squash and Tofu
     
  9. Serve over a bed of buttered rice. Season with Bragg's, and pepper to taste. Enjoy!
  10. Coconut Squash and Tofu over rice
     
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