Description
Dinner just got easier. This vegan dump and bake coconut tofu is flavorful and makes eating your veggies more enjoyable. Done in 30 minutes.
Ingredients
Scale
- 1 block super firm tofu (cubed)
- 1 cup butternut squash (diced)
- 1/2 a small red onion (sliced into strips)
- 5 large brussel sprouts (quartered)
- 3 cloves garlic
- 8 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 can coconut milk
- 1 1/2 tsp curry powder
- 1/4 tsp ground ginger
- 1/2 tsp turmeric
- 2 tsp corn starch
- 1 tbsp soy sauce or tamari
- 1/2 tbsp sugar or maple syrup
Instructions
- Preheat oven to 375. In a bowl, combine coconut milk, ginger, curry powder, turmeric, cornstarch, sweetener and soy sauce and whisk together until there are no clumps of cornstarch left.
- In a medium sized baking dish, add butternut squash, onion, and brussel sprouts.
- Take garlic and lightly crush it with the flat of your knife. Arrange the 3 cloves of crushed garlic, thyme, and rosemary around the vegetables.
- Top with tofu pieces and sprinkle a little bit of salt and pepper over top.
- Pour coconut mixture evenly over all of the tofu and vegetables. Place bake into the oven and allow to bake for about 30-35 minutes.
- Remove from oven and allow to cool for 5-10 minutes before tossing together and serving. Sauce will thicken slightly as it cools.
Notes
- You can flavor and bake your tofu before adding your tofu to this bake for extra flavor and texture. Use this easy tofu recipe if you’d like to bake your tofu first.