Thai tofu and winter squash stew
Did you know that January is soup/stew month!? With the crazy winter weather cold fronts warm this or not this still have you feeling warm inside and is a great substitute for a heavy comfort food. Introducing more plant-based meals into your diet will help you feel Fuller longer, and if your goal is to lose weight then this is the next step to take. With squash and seasoned this recipe is perfect for the lovers of squash and if you're not a fan of squash this is a great time for you to try.
2 tablespoons of olive oil or canola oil divided. 2 cups thinly slice leeks I use a medium onion to sub that out. 1 tablespoon minced peeled fresh ginger 3/4 to 1 1/2 teaspoons finely chopped red pepper 2 garlic cloves minced 3 tablespoons low sodium soy sauce 1 tbsp curry powder 1 teaspoon brown sugar 3 cups Water 2 cups cubed peeled butternut squash 1/2 teaspoon salt I omitted the salt one can of light coconut milk one package of fat firm tofu drained and cut into half-inch cubes 1 tablespoon of fresh lime juice brown rice 1 cup serves 4 1/4 cup chopped unsalted peanuts 1/4 cup chopped fresh cilantro. Directions: 1. Heat 1 tablespoon of oil into your Dutch oven over medium heat. Add the leaks or the onions sauteed for 3 minutes and the ginger the pepper and the garlic and sauteed for a minute. Stir and soy sauce, Curry, and sugar. Add water, squash, salt and coconut milk bring to a boil. Reduce heat and simmer for 15 minutes. 2. Heat 1 tbsp of oil in a large nonstick skillet over medium heat. Add tofu and sauteed for 12 minutes or until golden brown. Add tofu and lime juice to squash mixture. Serve over rice sprinkle evenly with peanuts and cilantro. Serve and enjoy!!!