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–+ servings

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
Cook Time 29 minutes
Course dinner
Cuisine american asian fusion
Servings 3
Calories 329 kcal

Ingredients
  

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)

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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