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Spiced coconut tofu with pumpkin and broccolini
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Wow your friends with this simple, gluten-free vegan dinner!
Ingredients:
  • 1 tsp coriander seeds, crushed
  • 5.00 gm 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
  • 1-10.60 gm fresh lime juice
  • 125.00 ml fresh coriander leaves
Instructions:
  • Preheat the oven to 200°C/180°C fan forced, and line 2 baking trays with baking paper. Mix coriander seeds, cumin, and 1 teaspoon turmeric in a small bowl.
  • On a prepared tray, arrange pumpkin and onion, sprinkle with half the spices, and lightly spray with oil. Bake for 15 minutes until golden. On another tray, place tofu, sprinkle with remaining spices, and lightly spray with oil. Bake all for 15 minutes until vegetables are tender and tofu is golden.
  • Steam the broccolini over boiling water until just tender, about 2 minutes. Drain.
  • In a small saucepan over medium heat, warm the oil. Sauté garlic and remaining 1/2 teaspoon turmeric, stirring, until fragrant, about 1 minute. Pour in the coconut milk and simmer for 2 minutes. Finish by stirring in lime juice to taste.
  • Assemble pumpkin, onion, broccolini, and tofu on plates. Sprinkle with coriander, then drizzle with coconut dressing right before serving.

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