Coconut curry gets a seasonal upgrade with pureed pumpkin, broccoli, and a dash of warming cinnamon. Served with cilantro rice and crispy tofu for a balanced lunch or dinner.
Preheat Dutch oven or large skillet with raised edges over high heat. Gently stir cubed tofu, cornstarch, and salt and pepper in large bowl. Transfer to hot skillet and cook 5 minutes, or until bottom of tofu is brown and easily separates from pan without sticking. Use tongs to flip, and repeat until each side is cooked. Transfer cooked tofu to wire rack and allow to cool while you cook curry.
In same pan used to cook tofu, melt coconut oil over medium-high heat. Stir in onion and carrot and cook 5 minutes, or until onion is translucent. Reduce heat to medium and stir in garlic, ginger, and broccoli. Stir and cook until broccoli softens and turns vibrant green.
To press tofu: Drain liquid from tofu package. Wrap uncooked tofu block in paper towel (or a clean dishcloth) and place on a plate or in a baking dish. Cover with a heavy object, such as a can or skillet, and refrigerate overnight (or for at least one hour) before unwrapping and chopping pressed tofu into cubes.
This recipe originally appeared on GratefulGrazer.com.