Yellow Squash & Tofu Curry

Servings: 4

Time: 25 minutes

Ingredients:

1 cup grain of choice (brown or white rice, quinoa, millet, etc.)

7 oz extra firm tofu, cut in 1/2 inch cubes (for a dryer tofu, wrap the tofu block in a paper towel and press the block to remove some water before cutting it)

1/2 - 1 cup warm water

1 15-oz can lite coconut milk (you can also use just 1/2 can of lite coconut milk + 1/2 cup more water)

1 Tbsp green curry paste

1 Tbsp miso paste

2 Tbsp reduced sodium soy sauce (can substitute with 2 Tbsp Coconut Secret Coconut Aminos to further reduce sodium content)

1 1/2 tsp olive oil (optional)

1 onion, chopped

5 cloves garlic, chopped

1 jalapeno (optional)

1 1/2 Tbsp fresh ginger, grated (or 1/2 tsp ground ginger)

2 medium yellow squash, cut into 1/2 inch cubes

1 cup peas (frozen or canned) or 1 cup organic corn (fresh, frozen or canned) or 1/2 cup of each

1 cup red or orange bell popper, chopped (optional)

Directions:

Get the grain cooking since it will likely take about 25 minutes or so.

Combine 1/2 cup warm water, coconut milk, curry paste, miso paste and soy sauce in a container and mix vigorously with a fork or whisk or with a hand blender.

In a pan, saute the onions, ginger, jalapeno and bell better in olive oil for about 3 minutes. Alternatively, you can “saute” these ingredients using 1-2 tablespoons of water or low sodium vegetable broth and add water or broth as necessary to keep from burning. Add the garlic and continue sauteeing for another 3 minutes. Be careful not to burn the garlic.

Add the liquid mixture, squash, tofu peas and/or corn and continue cooking until the squash reaches your desired texture (about 5-7 minutes). Add another 1/2 water if you prefer more sauce.

Serve with grain of choice and enjoy!