Vegan Dinner: Tofu & Butternut Squash in Trader Joe's Indian Simmer Sauce with Brown Rice & Broccolini
As I've mentioned before, over the past year I have mainly avoided eating soy products but in trying to eat a vegan diet this week I figured I would do one or two dinners with tofu. I still don't think too highly of it, but I bought Trader Joe's sprouted tofu mostly out of not knowing a lot about what other items to use in vegan cooking! So this dinner was pretty east, in advance of dinner I prepped a bunch of roasted butternut squash so I used that along with the tofu to bring dinner together in about 15 minutes.
What I used:
- 1/2 package of Trader Joe's sprouted tofu (I had plenty for me, plus leftovers for lunch the next day)
- 1 bag of Trader Joe's Pre-Cut Butternut Squash (I cut into smaller pieces and roasted, 375 for about 30 minutes)
- 1 bag of Trader Joe's Frozen Organic Brown Rice
- Half package of Trader Joe's Fresh Broccolini
- 1 jar of Trader Joe's Curry Simmer Sauce
- Splash of homemade almond milk
How To:
- Saute the tofu and squash briefly in a hot pan with a little bit of oil to crisp the skin of the tofu slightly. Then add your jar of simmer sauce, bring to a simmer and let sit for about 15 minutes. Add in the almond milk for a slightly creamier texture, the sauce is fairly spicy so this helps cut that back a tiny bit
- The brown rice legit takes 3-4 minutes in the microwave
- Saute or steam the broccolini
- Pile in a bowl and eat!
almonds and asana vegan indian simmer prep
almonds and asana tofu and butternut squash saute
almonds and asana indian tofu simmer
almonds and asana indian tofu and butternut squash bowl
For lunch the next day I had this bit of leftovers with a simple spinach and avocado salad!
almonds and asana leftover indian tofu lunch