Curried Butternut Squash Noodles with Crispy Tofu

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 benefits 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.

I love butternut squash. For more yummy butternut squash recipes try my honey feta smashed butternut squash or my butternut squash cottage cheese pasta.

Why you'll love this recipe

• It easy to make and ready in about 30 minutes.
• It is packed with protein thanks to the tofu.
• It is healthy for you and anti-inflammatory.
• The butternut squash makes this recipe perfect for fall.

Ingredients

• butternut squash
• onion
• garlic
• curry powder
• turmeric
• cumin
• lime
• soy sauce
• vegetable broth
• cashew butter
• tofu
• oil
• arrowroot starch
• pepper
• garlic powder
• noodles
• mint

Instructions for curried noodles with cashew butter?

1. Preheat oven to 425 degrees.
2. Toss tofu with all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper
3. Add onion, butternut squash and garlic cloves to the sheet pan.
4. Bake veggies and tofu for 30 minutes.
5. Add cooked squash, onion and garlic to a blender along with the rest of the sauce ingredients. Blend until smooth.
6. 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.
• mint - can be subbed with your favorite herb. Cilantro or basil also works great here.

Recipe FAQ

Storage instructions

Store the extra noodles in a sealed container in your fridge for up to 3 days. To reheat I suggest microwaving or heating them up on the stove top.

Recipe Pro-Tips

Make sure to use firm tofu for this recipe for the crispiest tofu. I like Trader Joe's brand tofu or Hodo Food's.

Other fall plant based recipes to try

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CURRIED BUTTERNUT SQUASH NOODLES WITH CRISPY TOFU

These curried butternut squash noodles with crispy tofu are the perfect healthy plant based recipe for fall.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 29 minutes mins

Course dinner

Cuisine american asian fusion

Servings 3

Calories 329 kcal

Ingredients

  

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sauce

• 2 cups cubed butternut squash
• ½ onion - cut in half
• 4 garlic cloves
• 2 teaspoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• juice from 1 lime
• 1 tablespoon soy sauce
• 1 ½ cups vegetable broth
• ¼ cup cashew butter can sub 2-3 tablespoon of cashews or ¼ cup tahini or ¼ cup coconut cream

Crispy tofu

• 1 block extra firm tofu - cut into triangles I lightly pressed mine to get rid of liquid
• 1 tablespoon soy sauce
• 1 tablespoon oil
• 1 tablespoon arrowroot starch
• pinch pepper
• 1 teaspoon garlic powder

Other ingredients

• + 1 packed cooked noodles of choice I used udon noodles + ½ cup fresh chopped mint (or sub your favorite herb)

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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.

Notes

This makes enough sauce for 2-3 servings. If you wanted to stretch out the sauce further you could thin it out with pasta water or broth.

Nutrition

Calories: 329kcalCarbohydrates: 29gProtein: 17gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.02gSodium: 1235mgPotassium: 778mgFiber: 4gSugar: 5gVitamin A: 10194IUVitamin C: 23mgCalcium: 124mgIron: 5mg

Keyword curried butternut squash noodles, noodles with crispy tofu

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