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Coconut Squash and Tofu

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

Total Time: Under 2 hours

Yield: 8?

Source: Modified from a recipe in a cookbook




  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. 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.
  3. 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.
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  5. 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.
  6. Serve over a bed of buttered rice. Season with Bragg's, and pepper to taste. Enjoy!
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