Squash is in season and I am so happy. I love a good butternut squash pasta recipe but I wanted to mix it up. These Curried Butternut Squash Noodles with Crispy Tofu are a fun alternative to your standard butternut squash pasta and so good. These noodles are creamy thanks to cashew butter and packed with anti-inflammatory thanks to turmeric. Even though this recipe takes 30 minutes to make it is very hands off because most of that time is spent with the veggies in the oven. Let's get into the recipe.
These curried butternut squash noodles are
- easy to make
- packed with protein thanks to the tofu
- healthy for you
- anti-inflammatory thanks to the turmeric
- perfect for fall
What ingredients do I need to make curried butternut squash noodles?
- butternut squash
- onion
- garlic
- curry powder
- turmeric
- cumin
- lime
- soy sauce
- vegetable broth
- cashew butter
- tofu
- oil
- arrowroot starch
- pepper
- garlic powder
- noodles
- mint
How do I make curried noodles with cashew butter?
- Preheat oven to 425 degrees.
- Toss tofu with all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper
- Add onion, butternut squash and garlic cloves to the sheet pan.
- Bake veggies and tofu for 30 minutes.
- Add cooked squash, onion and garlic to a blender along with the rest of the sauce ingredients. Blend until smooth.
- Mix together sauce with noodles and tofu. Top with mint. Enjoy.
Substitutions
- cashew butter can be subbed with cashews, tahini or coconut cream
- crispy tofu can be subbed with crispy chickpeas
Other fall plant based recipes to try
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Curried Butternut Squash Noodles with Crispy Tofu
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
Ingredients
Scale
This makes 2-3 servings Butternut Squash Sauce
- 2 cups cubed butternut squash
- ½ onion - cut in half
- 4 garlic cloves
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- juice from 1 lime
- 1 tbsp soy sauce
- 1 ½ cups vegetable broth
- ¼ cup Artisana Cashew Butter (can sub 2-3 tablespoon of cashews or ¼ cup tahini or ¼ cup coconut cream)
Crispy tofu
- 1 block tofu - cut into triangles
- 1 tbsp soy sauce
- 1 tbsp oil
- 1 tbsp arrowroot starch
- pinch pepper
- 1 tsp garlic powder
+ 1 packed cooked noodles of choice (I used udon noodles) + ½ cup fresh chopped mint (or sub your favorite herb)
Instructions
- Preheat oven to 425 degrees.
- Toss tofu with all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper
- Add onion, butternut squash and garlic cloves to the sheet pan.
- Bake veggies and tofu for 30 minutes.
- Add cooked squash, onion and garlic to a blender along with the rest of the sauce ingredients. Blend until smooth.
- Mix together sauce with noodles and tofu. Top with mint. Enjoy.
Sam
This came out great!! I only substituted basil for the mint and it came out delicious! I am very happy to have leftovers and look forward to making more recipes from AvocadoSkillet
★★★★★