Yields: 2-3 Servings

Recipe, Photo, & Styling by Kristi Roeder | Avocado Skillet

“These Curried Butternut Squash Noodles with Crispy Tofu are a fun alternative to your standard butternut squash pasta and so good. These noodles are creamy thanks to cashew butter and packed with anti-inflammatory thanks to turmeric. Even though this recipe takes 30 minutes to make it is very hands off because most of that time is spent with the veggies in the oven.” - Kristi Roeder

Ingredients

Crispy Tofu

• 1 (10oz) package Hodo Organic Extra Firm Tofu, crumbled into small pieces Locate Product

• 1 tbsp soy sauce

• 1 tbsp oil

• 1 tbsp arrowroot starch

• pinch pepper

• 1 tsp garlic powder

Butternut Squash Sauce

• 2 cups butternut squash, cubed

• 1/2 onion, cut in half

• 4 garlic cloves

• 2 tsp curry powder

• 1 tsp turmeric

• 1 tsp cumin

• Juice from 1 lime

• 1 tbsp soy sauce

• 1 1/2 cups vegetable broth

• 1/4 cup Artisana Cashew Butter (can sub 2-3 tablespoon of cashews or 1/4 cup tahini or 1/4 cup coconut cream)
  

• 1 packed cooked noodles of choice (I used Udon noodles)

• 1/2 cup fresh chopped mint (or sub your favorite herb)

Instructions

1. Preheat oven to 425 degrees.

2. Toss tofu with all tofu ingredients until evenly coated. Add tofu to a sheet pan lined with parchment paper

3. Add onion, butternut squash and garlic cloves to the sheet pan.

4. Bake veggies and tofu for 30 minutes.

5. Add cooked squash, onion and garlic to a blender along with the rest of the sauce ingredients. Blend until smooth.

6. Mix together sauce with noodles and tofu. Top with mint. Enjoy.