Red Curry Tofu with Butternut Squash, Kale, Brown Rice Pilaf (for 2)


First, we cube tofu and toss it with gluten free soy sauce, rice vinegar and sesame oil, then roast it to firm up it’s texture. Then we simmer the tofu in a coconut broth with garlic, ginger, onion, red bell peppers, kale, red curry paste, and lime juice; the sauce is thickened with a corn starch ‘slurry’ and roasted butternut squash and mushrooms tumble in at the finish. Served with a side of chewy brown rice pilaf.