Vegan Thai Butternut Squash Stew With Tofu, Coconut Milk and Toasted Almonds
4 - 6 servings
We wanted a vegetarian-vegan tofu recipe with butternut squash, coconut, and almonds, because these are
ideal foods for pregnancy and breastfeeding. It had to be blissfully delicious, as well as
nourishing and filling (i.e high calorie!) We came up with a recipe which is loosely based on Thai vegetarian cooking. It's fancy enough for company, but easy to make.
The coconut milk, tofu, and toasted almonds can be prepared ahead of time. You can use canned cocunut
milk, but if you have a blender, it's worth making your own from fresh or dried unsweetened cocunut,
for the vast improvement in taste. It's easy to do. Also, please use fresh ginger and jalapeno if you can - it's not the same without them.
Ingredients:
1 butternut squash, 2 - 3 lb.
2 stalks celery or 1 fennel bulb
2 medium carrots
1/2 jalapeno pepper, seeded. If you don't have it, use a tiny pinch of cayenne
2 thin slices raw ginger, peeled, or 1/4 tsp dried, if you don't have fresh.
3 tblsp ghee or sunflower oil
1/2 tsp ground cumin seed
1 tsp. ground coriander seed
1/2 tsp turmeric
1/2 tsp ground fennel seed
2 cups cocunut milk (recipe below)
1/2 tsp salt
1/2 lb firm tofu
1/2 cup blanched toasted almonds(recipe below)
Fresh cilantro and/or basil leaves for garnish
Coconut Milk:
Soak 2 c. fresh or dried unsweetened coconut in two cups boiling water in the blender
for 30 minutes.
Whiz at high speed for 5 minutes.
Strain through cloth lined seive - press hard to get out all the milk.
Reserve the liquid and discard the solids
Blanched Toasted Almonds:
Boil 1 cup water. Add almonds and remove from heat, let stand for 2 minutes.
Drain and rinse in cold water.
Slip off the skins and dry.
Heat 1 tsp ghee or oil in a heavy fry pan, and toast the almonds, stirring frequently.
Or roast dry in the oven on low, 250 - 275 degrees, stirring frequently
Sliced Tofu:
Use 1/2 of a 1 lb block of firm tofu
Rinse and pat dry
Cut in 2" X 1/2" X 1/2" sticks
Keep covered in the fridge until you need them.
Recipe Directions:
If you're serving this with a grain, put that on to cook first, or
while the veggies simmer, depending on how long the cooking time
Heat ghee or oil on med. in a large shallow saucepan
Mince the fresh jalapeno and ginger, if you're using them
Cut the squash in thick rounds, and peel by cutting down around the sides.
Remove the seeds, and dice in 1" pieces
Thinly slice the celery or fennel,and carrots
Add the veggies to the oil, turn the heat up a bit, and saute for five minutes
Add the remaining spices, and stir another few minutes
Add the coconut milk and salt, bring to boil, then simmer on low until vegies are tender,
about 20 minutes, stirring several times
Add the tofu and toasted almonds, and simmer another 5 minutes
Slow Cooker Directions Directions:
Even though this recipe can be finished in the slow cooker, there is still a fair bit of advance preparation
After stir frying the veggies and spices, add the coconut milk and transfer all to a six quart slow cooker
(This is where an appliance timer is handy, so you can set the slow cooker to turn on two hours before you want to eat!)
Cover and cook on low until the squash is tender - approx 2 hours
Add the tofu and toasted almonds, turn heat to high, and cook another 15 - 20 minutes
Garnish with cilantro or basil, and serve with a grain (basmati rice is good)
Do you have a great vegetarian or vegan recipe to share with the world? We can't guarantee to use all the recipes we get, but we'll gladly test your recipe - if it works and we like it, we'll publish it.
