"I am awed by the variety of information, recipes, tips etc. I am and will remain a regular visitor :)" - Steph S.
"Thanks for providing the healthiest of the vegetarian recipe options out there, & for choosing recipes that celebrate whole foods!" - Trish R.
"Your website is really cool. The articles are fantastic and the recipes are varied and not difficult. I can't wait to tell my friends about this site!" - Kathy C.
"Your site is quite wonderful. Thank you for helping us live in a sustainable, ethical and healthful way for all living things" - Erin L.
"I just found your website and love that many of the recipes are vegan! Thank you thank you! Love it! So stoked to find you." - Elaine E.
"Thank you for the great advice ... I'm sure your web site will answer all my questions. I'm very happy I found your web site ... thanks again" - Gailey M.
Rich, satisfying tofu recipe, based on Thai cooking, with butternut squash, tofu, coconut milk & toasted almonds.
An ideal vegan tofu vegetable recipe for pregnancy & lactation - blissfully delicious, mildly spiced, nourishing and filling.
Total Prep And Cook Time: 45 Minutes
Nutrition Data, 352 g Serving: 406 Cal, 30g Carbs, 11g Fat, 241mg Sodium, 7g Fiber, 12g Protein, high Saturated Fat, low Cholesterol, good source Vit C, Vit A, Manganese. Estimated glycemic load 10
The tofu, veggies and toasted almonds can be prepared ahead of time and stored covered in the fridge. Please do use fresh ginger, jalapeno and lemon grass if you can - they help give it more of a Thai taste. A good substitute for all three is Thai Green Curry Paste - Thai Kitchen brand is vegan.
This is absolutely delicious. I tried it with pureed squash, rather than adding the squash in pieces. Combined with the coconut milk it makes a thick and wonderful sauce - Cathy R.
Your comments & questions help improve our recipes, so don't be shy! Contact Us