September 11

RECIPE: Tofu and Butternut Squash curry


Have you tried tofu?

It’s made from soy beans, and is a good source of protein if you’re looking to avoid or limit animal products, or just try something different.

I’m pretty new to tofu, but this was recommended to me by a client last week and it was so good! We adapted the original recipe slightly, and the new lower fat / higher veg version is below.

Love to know if you make it!

Tofu and butternut squash curry

For 2 people –


– 280g naked tofoo
– 2 tbsp rendang curry paste
– 1 packet butternut squash chunks (got mine from Sainsburys) chopped into small cubes
– 1 onion, chopped
– 2 cloves garlic, crushed
– 400ml lighter coconut milk 
– veg stock cube dissolved in 100ml hot water
– 2 big handfuls of spinach

Instructions …

Drain tofoo and cut into small chunks.
Cook in a pan with the curry paste for a couple of minutes, then add everything else except the spinach.
Cover and simmer for 25 mins, stirring occasionally.
Add the spinach for the last few minutes and serve.

We didn’t need rice – made just enough for 2 people and was so tasty. You could add rice or cauliflower rice to bulk out for few extra calories, but I’d recommend it as it is.


Healthy Recipe Ebook 


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