Winter Squash Curry Casserole with Tofu
3 cups chopped winter squash of your choice (such as butternut, delicata, or even some sweet potatoes would be nice)
1 block extra firm tofu (not silken), pressed and cubed
1/2 medium onion, chopped
4 garlic cloves, chopped
1/2 cup vegetable broth
1 can coconut milk (I used light)
1 tablespoon red curry powder
1 tablespoon yellow curry powder
2 teaspoons coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper to taste
This dish would also be very yummy with some fresh spinach added to the mix...overall, it's a very smushy, warm, and somewhat sweet curry casserole that is perfect for fall and winter*
Preheat oven to 425F.
After chopping up your squash (make sure they are seeded, if need be), toss them in a 9x13 baking dish. Add onions, garlic, and tofu, then pour in vegetable broth and coconut milk.
Add the spices, salt and pepper (mostly to taste, here..i like a lot of curry powder in my curry), then stir. Cover with foil and bake for an initial 30 minutes. After 30 minutes, uncover, stir, and put back in the oven (still uncovered) for another 30-45 minutes. Once the squash is tender, it's ready to go! (you will want to check on it once in awhile.) I recommend letting it cool for about 15 minutes before eating.
Serve with rice, couscous, beans...whatever floats your boat that day!