Spiced co­conut tofu with pump­kin and broc­col­ini

serves / 4 prep / 20 min­utes cook / 30 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Chrissy Freer Photo by Taste Mag­a­zine


1 tsp co­rian­der seeds, crushed

2 tsp ground cumin

1 1⁄2 tsp turmeric

1kg kent pump­kin, de­seeded, cut into 1cm-thick wedges

2 red onions, cut into thin wedges

250g firm tofu, well drained, cut into 2cm cubes

2 bunches broc­col­ini, trimmed, halved length­ways 1 tsp olive or macadamia oil 1 gar­lic clove, crushed 100ml re­duced-fat co­conut milk

1-2 tsp fresh lime juice

1⁄2 cup fresh co­rian­der leaves

1. Pre­heat oven to 200C/180C fan-forced. Line two bak­ing trays with bak­ing pa­per. Com­bine the co­rian­der seeds, cumin and one tea­spoon turmeric in a small bowl.

2. Place pump­kin and onion on a pre­pared tray. Sprin­kle with half the spice mix­ture and spray lightly with oil. Bake for 15 min­utes or un­til golden. Place tofu on re­main­ing tray. Sprin­kle with the re­main­ing spice mix­ture and lightly spray with oil. Bake pump­kin, onion and tofu for 15 min­utes or un­til the veg­eta­bles are ten­der and tofu is golden.

3. Mean­while, steam the broc­col­ini over a saucepan of boil­ing wa­ter for two min­utes or un­til just ten­der. Drain.

4. Heat the oil in a small saucepan over medium heat. Cook gar­lic and re­main­ing 1⁄2 tea­spoon turmeric, stir­ring, for one minute or un­til aro­matic. Add the co­conut milk and stir to com­bine. Sim­mer for two min­utes. Stir in the lime juice, to taste.

5. Ar­range the pump­kin, onion, broc­col­ini and tofu on serv­ing plates. Sprin­kle with co­rian­der. Driz­zle with the co­conut dress­ing just be­fore serv­ing.

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