Fall Harvest Sweet Potato, Pumpkin, And Tofu Curry Casserole

Fall Harvest Sweet Potato, Pumpkin, And Tofu Curry Casserole

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Here is a new way to work with tofu! Enjoy the simple and savory taste to this fall harvest casserole with a curry kick.

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Time needed

15 min preparation + 60 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 lb. sweet potatoes, peeled and cubed
  • 1 lb. pumpkin, rind removed and cubed
  • ½ lb. tofu, cubed
  • 1 T. olive oil
  • 2 shallots, diced
  • 4 cloves garlic, minced
  • 2 T. curry powder
  • 2 C. milk
  • Salt and pepper to taste

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Directions

In a large skillet, heat oil and sauté garlic and shallots until fragrant and translucent. In a baking dish, toss sweet potatoes and pumpkin with sautéed garlic and shallots, curry powder, salt, pepper, and milk. Bake for 45 minutes to an hour until tender. Add cubed tofu bites during the final 15 minutes.

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